A quick "Thanks" to Preston (UselessBrewing) for the base recipe - the Belgian Blonde came out pretty good, IMO, and has been in the keg for a couple of weeks now. I did do my first partial mash with this one, and found the process to be more involved and more fun.
While it tastes generally good (it's definitely a Belgian!), it seems to have a slightly metallic taste to it, almost like blood, if you will.
I've ruled out sanitation as that's a big part of what I do for a living, I think I've got that part down pretty good; and my IPA does not have this same taste and it's also on-tap through channel 2 of the same kegerator. I always rinse my pots very well after scrubbing so I don't think that's it, and there doesn't seem to be any other reason I can think of for this taste but esters.
The fermentation was in the high 60's - low 70's and smelled VERY estery for the first few days in the primary (which was very active) - the freezer smelled like bananas. Maybe the primary fermentation was too warm, no?
Is it possible the steely flavor is from the esters in the WLP550?