Metallic after taste in first brew

[Stile2]

Hey Brewers,

My first brew batch has a metallic finish in the taste.
I am wondering if fermenting at too high a temperature could lead to the metallic taste.
Below is pretty much everything I wrote down during the brewing process.

Any ideas?
I know a lot of information, but I figured that you guys would ask if I didn't write it down. LOL

It was made from an extract kit from MoreBeer.

It is a Brown Porter.
7 lb Light Malt Extract - Liquid, added 30 minutes into the boil

Steeping Grain - simmered at 165-170F for 30 minutes
1 lb English Brown
1 lb Crystal 40L
8 oz Chocolate

Hops
1.5 oz Cascade - bittering - boiled for 60 minutes
1 oz Cascade - Aroma - boil the last 1 minute

Wort Clarifier - Whrilfloc - 1 tablet added at the last 5 minutes of the boil

Yeast Safale S-04 dry - added straight to the wort and mixed

Original SG 1.056
yeast pitched at 70 F

Lag time to onset of Fermentation 12 hrs

The fermentation blew foam out the air-lock a couple of times, so I put a 3/4 inch tube into a jar of water and peroxide in place of the airlock.

Fermentation temp 68-72 F
Days in Fermentation 17 days

Final SG 1.016

Kegged on 17th day
carbonated for 1 week at 12 PSI

 

[jaycount]

Is that fermentation temp the temp of the liquid or the ambient temp?

My first brew has a similar taste, I had my primary in my bedroom (ambient temp up to 74) for the first night and I'm fairly certain that's what caused it for me :cross:

 

[Marius]

My first brew tasted metallic too, seems to happen quite often with first brews.

I changed the sanitizer and never had that problem again, but I don't know if that was the cause.

 

[Stile2]

The fermentation temp, is the temp of the water bath that the primary was in. I had a tall ice chest with the carboy in it and filled it up with water. So while that is not the temp of the actual beer, it is pretty darn close.