Metallic taste in new kegged brown ale

Discussion in 'Homebrewing' started by Jasonja1474, Sep 22, 2020.

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  1. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Question, The brown ale I kegged a few days ago had a very strong metallic taste tonight that did disappear after warming slightly. When I pulled a few pints yesterday it was perfect with no metallic taste. Went to share it with a friend last night and it was like Bam where did this come from. The keg is holding pressure. Could I have transferred some yeast over accidentally and stressed it out with the cold temps? I did cold crash for day before transfer but I did suck up some yeast before I was able to disconnect the keg post transfer line. Do you think this will go away? What am I doing wrong?
     
    #1 Jasonja1474, Sep 22, 2020
  2. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I got nothing except for look at the water you're using. I don't think that yeast would give you that impression. Too much yeast, in my experience, just makes things more doughy/earthy. I'd figure that it would be due to some sort of corrosion somewhere in your equipment if the water isn't the problem.
     
    #2 MrOH, Sep 22, 2020
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  3. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Dang I just bought this keg too. It’s a used keg from Midwest Supplies. I thought about the keg being the problem but I inspected it pretty good and put new orings on it. I also washed and sanitized it before use. But it may be the culprit considering how fast the metallic taste dissipated after the pour. Bummer
     
    #3 Jasonja1474, Sep 22, 2020
  4. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    What did you use for dark malts? My wife is a stout fanatic but occasionally dislikes one due to a metallic flavor. She is much more sensitive to it than me. I think it may be due to black malt or roast barley being a little too burnt sometimes.
     
    #4 skivtjerry, Sep 22, 2020
  5. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Breiss pale Chocolate malt
    Breiss caramalt 60L
    I think, I don’t have my log at the moment and I’ve used this recipe before. Ahhh I did add .025lbish of some left over flaked rye that was different this time? I too pick up metallic a lot that others don’t notice. I also can pick out when a beer has been fermented with US-05 it gives a hard to describe flavor but I always notice and can detect it. In my beers or commercial beers.
     
    #5 Jasonja1474, Sep 22, 2020
  6. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I don't have an answer or suggestion, but if you didn't search the forum, maybe there are potential answers here:
    https://www.beeradvocate.com/community/search/119323663/?q=metallic&o=date&c[title_only]=1&c[node]=8
     
    #6 PapaGoose03, Sep 23, 2020
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  7. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Fickle palate? Perceptions can change. A beer I sampled before and after dinner last night changed considerably, which I attribute to my perceptions and not the beer.
     
    #7 pweis909, Sep 23, 2020
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  8. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    You maybe right. I tried another pint last night and it was fine. I dunno I just hope when I bottle it on Monday for some friends it taste normal and no metallic taste. I did fill a growler up yesterday for a friend and he picked the metallic taste out as well. I think he even mentioned it on Untappd under
    Hillbilly Brown
    Montgomery Ridge Homebrewery
     
    #8 Jasonja1474, Sep 23, 2020
  9. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Nope I double checked he just told me through text message. Never mind lol
     
    #9 Jasonja1474, Sep 23, 2020
  10. billandsuz

    billandsuz Pooh-Bah (2,097) Sep 1, 2004 New York
    Pooh-Bah

    Metallic? Like the taste of a 9 volt battery? Or blood? Mmm. Vampire beer.
    New keg, so check that variable thoroughly.

    Iron in your water is the primary cause of metallic off taste. If you have well water the iron content can change, and iron is a very common metal in groundwater. Our threshold for ppm concentrations is also variable, people tend to become desensitized after a while, so if you stay off the hooch for a few days and then go back, Bam.

    Utility water changes too, but it is unlikely to vary all that much. And the utility is supposed to keep elements like iron concentrations within an acceptable range. It's not a dangerous concentration just a secondary or nuisance standard.

    Yeast? Maybe. Pretty hard to over pitch homebrew, not impossible. Under pitching sure, but I don't know if metallic off flavor is a result. Or perhaps just bad yeast.

    That leaves hops and malt. So hops, no. Malt. Entirely possible. Equipment, should be obvious.
    But I am guessing your water is the problem.
    Cheers
     
    #10 billandsuz, Sep 23, 2020
    skivtjerry, Jasonja1474, PapaGoose03 and 2 others like this.
  11. Jasonja1474

    Jasonja1474 Savant (1,100) Oct 15, 2018 Tennessee
    Trader

    Thanks for the reply. I used 8 gallons of store bought distilled water. I did treat it with salts in the mash and HLT. I dunno. I’ll taste it again Monday when I bottle it for my friends. We’ll see what it is then.
     
    #11 Jasonja1474, Sep 24, 2020
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