I don’t know what the threshold is to taste copper in water.
I retracted that statement. I think unsafe copper levels in water
could possibly not be detected by drinking.
It could also be iron in the water or yeast autolysis. But if you have green color on copper, that can easily get into the beer. Go for the most obvious answer first, eliminate it and if it doesn’t fix the problem, then it’s something else. It’s basic trouble shooting.
Some people are more sensitive to metallic flavors. I can’t taste diacetyl very well, but I pick up on metal long before anyone else. Modelo has a slight metallic flavor on the finish that no one else in my family picks up on. It could turn out to be nothing wrong at all, just someone picks it up when others don’t.
Metallic flavors can also come from oxidation. But as you say,the prudent course is to start eliminating possible sources.
Thanks all. I bought this tonight and will be bending some new SS whirlpool and pickup tubes in the morning. There’s been copper in my brewery for 23 years but I’ve decided that I’m eliminating it all. I’ve mainly been a hoppy ale brewer until the last few years and I think the bitterness has been masking some of that metallic flavor…
My club is holding our first competition in May (Alabama Brewers Cup) and I want to medal with my Pils!
fyi
https://www.houseofgordonva.com/stainless-steel-pipes-the-new-requirement-for-your-homes-plumbing/
I know I’m the only one to suggest that 34/70 may have caused the off flavor, but it might be a good idea to change yeasts for your Pils to medal.
Jeff, I agree on the 34/70, but I have had the same metallic comment on my Diamond pitches as well. Honestly, after brewing today I think it could be an over crushing issue that others perceive as metallic when it is more tannic. I might have misperceived this as well, but one way or another I am going to solve it. AFA the yeast(s) go, I’m going to do a double batch and ferment with 2 yeasts and pick the best. I will have a HUGE WLP 833 cake and a decent 4l starter of Wyeast European Lager to toss on the Pisner. Anybody used the Euro lager yeast? Looks like a good German Pils yeast. Is it Carlsberg??
I’ve gotta say I’ve never heard of anyone confusing tannic with metallic. And overcrushing along e will not cause either.
As long as you’ve been around surely you’ve heard someone misinterpreting an off flavor or palate sensation… I’m sure its pretty dang common. 
This is from Cicerone.org
Astringent: Tastes/Smells Like: Tart, vinegary, tannin, drying,puckering sensation, may feel powdery or metallic in the mouth, like sucking on a grape skin or a tea bag
If you can reach out to some trained judges to taste the metallic beer- they might offer better ideas than “spit-balling” on a forum. Let us know if the equipment changes make a difference. I use a copper immersion chiller and have no issues that have come up.
Yep, I’ve heard lots of them. Just not that one.
My thoughts.
Copper counter-flow chiller you have no idea what’s going on inside, and stays wet
which would turn acidic over time.
Copper immersion chiller exposed to air stays dry therefore brown.
I think you’re jumping to a conclusion. It’s a possibility but far from a sure thing. Many people use copper CFCs without problem.
I agree completely. I see green when I flush it and after 20+ years of service, it’s gotta go. My copper IC is still going to be around because it still looks good and I might use it occasionally. Also, I’m going to avoid 34/70 and be more careful with my sparge (temps, closely check SG of runoff, and ph to avoid tannin extraction). Cheers!
This reminds me times as a child I would disassemble everything,
and then reassemble. One time I couldn’t figure out how to
reassemble. After that, every time something new came into the
house, mother would warn me many times not to take it apart.
With that thought in mind, I’m much older now and wouldn’t cut
the CFC in many pieces, just in half (LOL). Or the bare minimum
cutting a piece from the end to see whats lurking inside.
Cheers
Some clarification on concepts here - feel and taste are two different things, of course. Astringency is a feeling, for example.
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Neither am I. My brewing system has copper in it for the RIMS system and I never get metallic taste in my beers.
I have also read that some copper in the wort is good for yeast health. Eventually, I am going to have to replace the copper as the walls will become thin from the acidity of the wort. But so far so good after 26 years of brewing and the copper remains bright and not green inside again from the wort acidity.
We have a rare opportunity.
Big Harry Deehl could become a legendary Myth Buster, and cut sections
from the “middle” of the Copper counter-flow chiller and post pics.
Cheers
fyi
HEALTH:
“copper concentrations exceed an action level of 1.3 ppm in more than 10% of customer taps sampled, the system must undertake a number of additional actions to control corrosion.”
source = Lead and Copper Rule | US EPA
YEAST:
It’s my current understanding that copper for yeast shouldn’t exceed .2 ppm.
Cheers