Wyeast Lacto Brevis - Metallic Taste?

[jazzyfool]

Decided to begin my first sour experiment after almost 3 years of making non-sour beer. Brewed a Berliner Weiss and decided to kettle sour (or for me cooler sour to try and hold temp). Pitched a strain of Lacto Brevis from Wyeast's Private Collection Friday around 2:30pm into 105ish degree 1.026 unboiled wort. Intending to let sour to degree I want and then boil for 10-15 to kill lacto, and pitch German Ale yeast.

Temperature is holding between 90-100 thanks to an electric blanket and theres definitely a pellicle-ish film forming on top. I took a sample (from the bronze ball valve in my cooler) and its not quite sour yet (36 hrs) but on the front of the tongue there's a really dominant metallic taste. I'm not sure if the Lacto or the pH is interacting with something in the cooler but the only thing I can think of is the bronze ball valve that I'm drawing samples from…

Anyone had any weird metal taste show up in a lacto ferm? Help is appreciated!

 

[smokinghole]

I've tasted a tinny metallic flavor in lacto only beers like Cascade. I don't necessarily know what to would react in the cooler. I suspect it's just a byproduct of the lacto and nothing with the cooler. Then again if this is the first time you've done this in your cooler mashtun then it's entirely possible.

 

[jazzyfool]

Ok this morning some sourness has started to develop. The metallic taste is still there but it's blending with the rest of the flavors of the wort a bit more.

It may just be how the lacto is presenting in the unboiled wort right now and the flavor may blend in once I boil and ferment with German Ale yeast later (I hope). Would seem odd that the whole cooler full of wort would all of a sudden become metallic as it passed through the valve for a sample but who knows.