Metallic taste in stubbies

[b_radli]

I bottle 1 dozen 375ml stubbies out of each 23l batch. These stubbies tend to have a metallic tang to them - even if poured into a glass.

What causes this and how can it be avoided?

[Jughead]

What are stubbies?

Do you use different caps than you do for the rest of your batch?

[b_radli]

Stubbies are what we Aussies call 375ml bottles. Historically 375ml bottles in Australia did not have the necks that most small bottles have these days - they were short and stubby.

I use screw-top stubbies but all of my larger bottles are non-screw-top, this may be the key.

I use the same caps for big bottles as I do for my stubbies.

PS - great username!

[barley ben]

If the only metal touching the beer is the caps, and they are the same caps, then this shouldn't be the problem. Anything else metallic that is different that you use?

[b_radli]

No other metallic objects.

I've noticed the same teaste in other people's stubbies too and we're all stumped by it. I'm sure there's a complex scientific reason for it like the yeast sediment is closer to the metallic cap than it is in a big bottle which creates a chemical reaction. I'm not scientifically minded enough to work it out but I'm sure there's somebody out there who knows what's going on.

[evilredlight]

maybe its leaded glass

[b_radli]

Surely they can't make leaded glass for holding liquid in this day and age!?!? If so, the problem is more than just a bad taste.

[bigmf]

No, I think he was just kidding about the leaded glass. Crystal bottles is unlikely. I'm stumped as to the reason for the taste as well.

M.

[Fast_Eddy]

Here's an off the wall suggestion....

I've heard some people describe green beer as having a metallic taste. Also some people believe that beer matures more slowly in smaller quantities. Put the two together and maybe the problem is you're drinking your "stubbies" too soon - they may need a little longer maturation period than the larger bottles.