Andrew Stimson Posted September 14, 2017 Report Share Posted September 14, 2017 Hi all I have completed about seven sparkling ale brews now. I always get a metallic taste despite being fastidious with sanitising. Basically you wouldn't want to drink this beer. I use the tablet for the Beerdroid and I use StarSan for the bottles. I am now using bottled water for the brew in case this makes a difference. Someone suggested maybe leave it longer before drinking. I will now try leaving it for a month. If this doesn't work, I feel I will be close to giving up. Any suggestions would be appreciated. Link to comment Share on other sites More sharing options...
The Bitter Draughty Posted September 14, 2017 Report Share Posted September 14, 2017 Hi Andrew Did you use tap water? I read that you need to remove the Chlorine \ Chloramine from the tap water, I have used Spring water that was Chlorine free, in one brew and Tap water with the Chlorine removed in another. not yet ready to taste, so i do not know if they were successful. http://beer-geeking.blogspot.com.au/2011/05/water-chlorine-chloramine-and.html Link to comment Share on other sites More sharing options...
Pursya Posted September 14, 2017 Report Share Posted September 14, 2017 I always use spring water. 10 litres for $4 from Woolworths. Link to comment Share on other sites More sharing options...
The Bitter Draughty Posted September 14, 2017 Report Share Posted September 14, 2017 6 minutes ago, Pursya said: I always use spring water. 10 litres for $4 from Woolworths. I think that is a good option. I used spring water for the first brew as i was too impatient to boil the tap water and wait over night. But i found that it was 9.75 litres not 10. Next brew i used tap water and a 1/4 camden tablet which was very quick to get rid of the chlorine. Link to comment Share on other sites More sharing options...
Beard Droid Posted September 15, 2017 Report Share Posted September 15, 2017 If you can get your hands on Reverse Osmosis (or distilled) water that is the best. The brewery has already made all of the correct mineral adjustments for the beer. Conditioning time could also play a part in helping some of those flavours get cleaned up. Are you kegging or bottling? If bottling, maybe the bottle caps could be affecting the beer? Link to comment Share on other sites More sharing options...
Pursya Posted September 17, 2017 Report Share Posted September 17, 2017 On 14/09/2017 at 7:17 PM, The Bitter Draughty said: I think that is a good option. I used spring water for the first brew as i was too impatient to boil the tap water and wait over night. But i found that it was 9.75 litres not 10. Next brew i used tap water and a 1/4 camden tablet which was very quick to get rid of the chlorine. I certainly got the full 10 litres out of the container. A well as the visual confirmation, the weight of the container was 10.35kg. So 10kg of water (10 litres) and 350g for the tap/container. Link to comment Share on other sites More sharing options...
The Bitter Draughty Posted September 17, 2017 Report Share Posted September 17, 2017 Strange? It was a Woolworths brand. I shall weigh the next one before i put it in. Link to comment Share on other sites More sharing options...
Pursya Posted September 18, 2017 Report Share Posted September 18, 2017 Same container as those I'm my storage picture in the "keg storage" thread? Link to comment Share on other sites More sharing options...
The Bitter Draughty Posted September 18, 2017 Report Share Posted September 18, 2017 No, different shape - taller & skinnier Link to comment Share on other sites More sharing options...
Andrew Stimson Posted September 21, 2017 Author Report Share Posted September 21, 2017 Thanks for the feedback all. I am bottling. I am careful sanitising the filling tube, bottles and caps too. I am now waiting for the last three brews (that I have used bottled water in) to be ready for tasting. I may have to then consider distilled water or adjusting the conditioning time if no good? Link to comment Share on other sites More sharing options...
Beard Droid Posted September 22, 2017 Report Share Posted September 22, 2017 You're welcome, I'm always happy to speculate But yes you're right, distilled/reverse osmosis water is optimal (its just trying to find it at a reasonable price which is the issue) and conditioning times makes a huge difference as it allows the yeast consume any byproducts created during the fermentation process. Please let us know what you find Link to comment Share on other sites More sharing options...
Andrew Stimson Posted October 11, 2017 Author Report Share Posted October 11, 2017 I tried a couple of bottles that I had kept for a month on the weekend. I had used bottled water in this brew. Maybe I am fussy but the taste was very, very mild - not at all like genuine sparkling ale. Link to comment Share on other sites More sharing options...
The Bitter Draughty Posted October 12, 2017 Report Share Posted October 12, 2017 Is the metallic taste still there? Link to comment Share on other sites More sharing options...
Andrew Stimson Posted October 25, 2017 Author Report Share Posted October 25, 2017 Hi The Bitter Draughty I have been leaving the brew for six weeks to see what difference it makes. The metallic taste has gone. As I wrote above the taste is ok but very mild. I think the brew making needs tinkering with somehow. Cheers. Link to comment Share on other sites More sharing options...
The Bitter Draughty Posted October 30, 2017 Report Share Posted October 30, 2017 Andrew, Not sure about the tinkering, but they do say leaving it longer the better? So maybe with that beer 6 weeks is the go? I struggle to let mine sit for more than 3 weeks before i start drinking it though. have you seen this web site? http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors Link to comment Share on other sites More sharing options...
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