G
ggltd
In my last 3 brews I am picking up a slight off flavor. Some of the neighbors do and don’t taste it. To me it’s like a “dirt” from the potato patch- I wouldn’t call it metallic, but my one buddy got that. It’s enough that I won’t serve or drink it. First I dumped all my yeast starters, scrubbed everything and started over. No luck. So working through the possibilities I narrowed it down. I brew and ferment in stainless. Could too much StarSan left in the fermentor leach out the metal taste- if so can I fix this? I ferment in a ½ keg- it’s hard to scrub it out. Or is it my copper manifolds in my mash tun and boil kettle that are doing the same thing? Or a crazy infection somewhere through the process? This one’s got me nuts and I have already dumped 20 gallons of beer. I never had this problem on my old system of a 60qt cooler mash tun and glass carboys. Thanks everyone.