I made a double IPA in February and the beer turned out to have an off-flavor which tasted like a harsh metallic flavor. Although I kegged majority of the batch, I also bottled 1 gallon. This was the only beer I ever had to dump and have been rather uncertain as to what caused the harsh off-flavor. Today I wanted to see how the flavor may have changed but when I took the cap off the cold beer began to foam excessively. What causes a beer to foam excessively similar to if a bottle of pop is shaken up and starts bubbling out of the top?
I have only had this happen once before with a beer which was fermented with a really old batch of rinsed slurry.
Could I have gotten an infection or contamination from the rinsed yeast? Currently I feel the yeast must have been the cause of the off-flavor but the mystery still continues…
Any information is greatly appreciated; cheers!