metallic after-taste?
RodneyG
extract brewing. But I don't have any brewing/tasting expertise
beyond brewing extract recipes and drinking them.
My last 2 batches have had kind-of a metallic-y after-taste that I
don't remember from any of my other batches.
What might this indicate? Something in my process? Something in my
equipment? Contamination? Coincidence? Poor tasting? Maybe some
common ingredient since they're both amber-ish?
Some details:
Batch 1 = Oktoberfest recipe with Kolsch yeast (White labs) pitched at
74, fermented between 60 and 65.
Batch 2 = Holiday ale recipe with California yeast (White labs)
pitched at 74, fermented at 69.
Both were in primary for a week, in secondary for a week, then kegged
and forced.
Thanks!
Jeremy Jones
Rodney,
I get this too, in spurts. Seems like it could be water chemistry -- at
least that's what my un-scientific observations lead me to believe.
From what I understand, where I live, the minerals in the water change
seasonally, as do the chemicals that the Local Water Monopoly adds.
Never had it tested, but it seems that I get this metallic taste in
batches brewed in late spring, and it's worse in hoppier beers. I've
started using filtered water in the spring months, and, in general, this
problem has gone away for me.
--Jeremy
John Bleichert
> Hi. I've been brewing about 10 years, and have done 60-70 batches of
> extract brewing. But I don't have any brewing/tasting expertise
> beyond brewing extract recipes and drinking them.
>
> My last 2 batches have had kind-of a metallic-y after-taste that I
> don't remember from any of my other batches.
>
From Palmer's page - does any of this pertain to you?
"Metallic flavors are usually caused by unprotected metals dissolving
into the wort but can also be caused by the hydrolysis of lipids in
poorly stored malts. Iron and aluminum can cause metallic flavors
leaching into the wort during the boil. The small amount could be
considered to be nutritional if it weren't for the bad taste. Nicks
and cracks ceramic coated steel pots are a common cause as are high
iron levels in well water. Stainless steel pots will not contribute
any metallic flavors. Aluminum pots usually won't cause metallic
flavors unless the brewing water is alkaline with a pH level greater
than 9. Shiny new aluminum pots will sometimes turn black when boiling
water due to chlorine and carbonates in the water.
The protective (grayish) oxides of aluminum can be enhanced by heating
the clean pot in a dry oven at 250 for about 6 hours."
http://www.howtobrew.com/section4/chapter21-2.html
--
-----------------------------------------------
The heat from below can burn your eyes out!!
Phil
Too much yeast nutrient can do this.
Phil
Joel
>On 2009-12-16, RodneyG <rodney....@gmail.com> wrote:
>> Hi. I've been brewing about 10 years, and have done 60-70 batches of
>> extract brewing. But I don't have any brewing/tasting expertise
>> beyond brewing extract recipes and drinking them.
>>
>> My last 2 batches have had kind-of a metallic-y after-taste that I
>> don't remember from any of my other batches.
>
>
>"Metallic flavors are usually caused by unprotected metals dissolving
>into the wort but can also be caused by the hydrolysis of lipids in
>poorly stored malts.
In my exeprience, the latter is fairly common in liquid extracts,
especially with tinned malt and darker blends. There's something
about the dark liquid malt extracts that seems to promote faster
oxidation.
I'd be curious to know what form of malt extract you use (dry or
liquid) and if liquid what the packaging and source is (from bulk
containers at a local or mail-order high-turnover shop, or tins
of uncertain age).
--
Joel Plutchak
"New opinions are always suspected, and usually opposed, without any
other reason but because they are not already common." - John Locke
Joel
>On Wed, 16 Dec 2009 05:02:38 -0800 (PST), RodneyG
><rodney....@gmail.com> wrote:
>>My last 2 batches have had kind-of a metallic-y after-taste that I
>>don't remember from any of my other batches.
>
What's the reason for this? I must admit I haven't encountered
many brewers who use a lot (or any) yeast nutrient, as wort contains
a lot of FAN and such that yeast really dig. OTOH I have tasted a
few meads where excessive amounts of yeast nutrient was used, and
they all had more of an ammonia/urine and slightly "chemical" character
to them, rather than any sort of metallic flavor.
Question for the orginial poster: did you use yeast nutrient or
yeast hulls?
RodneyG
I used DME from a local homebrew shop. They do a big mail-order
business as well, so I've always guessed their recipe kits are
reasonably fresh.
I don't really know what a yeast nutrient or yeast hulls are. I just
shake up the While Labs yeast and pitch it -- nothing else.
For water I used "spring water" or "drinking water" (I switch back and
forth) purchased at the grocery.
My brewpot is stainless steel.
So I think it remains a bit of a mystery, but you've given me many
things to consider. Thanks again for the responses.