if had describe the taste i would say kinda metalic burned taste and it doesn't leave your mouth for a while.i'm trying to figure out what wen't wrong and i'm thinking when i was makeing that batch i put the coopers beer kit in a pot of water that i boiled turned the heat down on low and let it set in there for a while.i'm wandering if maybe the malt was boiling in the can and burned,but i deffenetely did'nt see any signs of that,there was no malt burned to the bottom of the can or anything so i don't know but i did'nt do anything different with that batch than any othere beer i have made except using brown rice syrup.but i have 2 more batches that will be done soon and i put those cans in a pot of boiled water as well so i am waiting to see if the taste is in those ones as well.hopefully not.thanks your for replies.
I dought it burned if you put it in a pot of boiling and then turned off the heat source, if you left the heat on then yes it's possible it did burn. If when you poured the extract into your kettle you left the heat on, then that is where your burnt taste came from, the extract will pool on the bottom period. always turn off the heat, pour in the extract, and then stir for several minutes to fully dilute the extract, and then turn on the heat.
The metalic taste could be from your pot (don't know what kind your using SS or Aluminum) but it could have came from either.
The most likely cause for the metallic taste is your water, if your water (again don't know your source) has a high iron content, then that's where it came from. Do you get a "tinny" taste in other brews? Did you do something (or didn't do something) that you normally do? I boil my water for an hour the night before, and let it set over night and then only use the "top" portion of the water (I wind up with about 2 inches left on the bottom I just toss).
Again, there are a lot of different factors in why something happened, check you methods carefully and see if you did something different than normal, or missed something altogether. The answer is in there.
You can make the same beer again, only use dry extract and see if you get the same results (bet you won't) and check your methods very carefully and I'm willing to bet it comes out. You can also leave it alone for a couple months and some of the bad taste (or all of it) may go away. Young home brews tend to be on the strong flavors side, let it set, see what happens, you can always pitch it later. I had a REALLY smokey stout that I almost pitched because it tasted like you were chewing an oak tree, after 4 months just sitting around it has mellowed out and is now very drinkable.