I tried brewing up a few brews with my dad for my upcoming wedding. Both beers I brew with his hard well water and cool basement (read: not temp controlled) taste very metallic.
There are a million threads about metallic taste and the possible causes are...
*Beer comes in contact with metal and reacts. (We boil in keggles, so I don't this is the issue.)
*Grain is too finely milled. (I doubt this as well. I've used the same settings on my grain mill and haven't had any issues.)
*High iron content. Definitely a contender.
*Poor temp control. Also a really good possibility.
*A million other options, yeast health, poorly stored grain, phase of the moon, type of socks worn during brewing, etc.
My guess is it's my dad's iron rich water, not temp controlling or both.
Our process is BIAB, grain stored in dog food containers milled at home with a Barley Crusher. The light brown used dry yeast and the Censored clone used new 007. Both batches used his well water, which I bet is high in iron.
I brew all the time with my water and temp control it and don't get these flavors.
I want to make a few batches and get to the root of the problem. What's your vote on the culprit so I make the least amount of test batches?
Options:
*Make the same beer with two different sources of water
*Make the same beer with his water and temp control one
*Make the same beer with my water and temp control
*Change my socks
*Other
Thanks for your help
There are a million threads about metallic taste and the possible causes are...
*Beer comes in contact with metal and reacts. (We boil in keggles, so I don't this is the issue.)
*Grain is too finely milled. (I doubt this as well. I've used the same settings on my grain mill and haven't had any issues.)
*High iron content. Definitely a contender.
*Poor temp control. Also a really good possibility.
*A million other options, yeast health, poorly stored grain, phase of the moon, type of socks worn during brewing, etc.
My guess is it's my dad's iron rich water, not temp controlling or both.
Our process is BIAB, grain stored in dog food containers milled at home with a Barley Crusher. The light brown used dry yeast and the Censored clone used new 007. Both batches used his well water, which I bet is high in iron.
I brew all the time with my water and temp control it and don't get these flavors.
I want to make a few batches and get to the root of the problem. What's your vote on the culprit so I make the least amount of test batches?
Options:
*Make the same beer with two different sources of water
*Make the same beer with his water and temp control one
*Make the same beer with my water and temp control
*Change my socks
*Other
Thanks for your help