My first two all grain batches (both very young, amber ale is at 2 weeks in the bottle, 4 weeks total, IPA is at 1 week in the bottle, 3 weeks old) have slight “metallic” after tastes. I’m not sure if this is only because they are still “green”, or if it’s something in my process. From what I’ve read, this can be caused by one of three things:
boil kettle (I’m using a ‘ceramic on steel’ stock pot, so I don’t believe this is the issue)
too much Star-San (I am using Star-San, and it is possible that I used a little too much in my first couple batches, I’m paranoid)
water chemistry (the amber ale seemed to have much more of a metallic after taste than the IPA, and is darker…a difference of about 10 SRM or so)
Any thoughts? Something else it could be?
Thanks for any help!!