Hello all, I recently brewed the Kolsch from BCS. I followed the recipe to the letter except for the yeast which was the Kolsch yeast from wyeast that Jamil suggested (the number escapes me now). I have to say even uncarbonated I am very happy with the beer. It tastes like other kolsch's I have had in the past, excepting a metallic taste. I live in southern NH and I use well water that I don't have a water report on. I know I have some iron in my water, could this be the source of the taste. I don't taste it when I drink the water from the tap or the hose. Thoughts? Thanks.

-Bill

it might be. Iron is a tough problem. A very light delicate beer like a Kolsch can make even the tiniest of flaws stand out like a sore thumb.

Here's a test:

1) take a commercial beer that is light flavored, but preferably a commercial Kolsch.
2) split it into 2 glasses
3) taste them to see that they taste identical
4) dip a clean steel nail (NOT GALVANIZED) in the beer for about 45 seconds.
5) taste them again. You should taste the iron in the one you dipped the nail.
6) compare it to your kolsch. if its the same off flavor, you know its the iron.

HTH-