Took two brews out of fermenters this week and both had a distinct 'tinny' flavour, seemed to fit for 'medicinal' as well but more tinny for me. I like to think that hygiene is pretty good. I clean everything in sight with a caustic solution now, rinse, then rinse with a sodium metabisulphate and then sanitise before use. I'm curious about the water. I'm aware that phenol flavours can be water related and I'm just wondering if that's what got me. I have been harvesting and re-using cooling water for a while now but it is tap water and it is chlorinated. I haven't really delved into water chemistry yet so am simply treating the water with sodium metabisulphate before use. Any thoughts? The answer isn't RO water by the way, just not practical.