I brewed 2 all grain Pilsners last year and they failed dismally. My end result was perfect clarity and carbonation, but the flavour was metallic and somewhat chlorinated and unpleasant in both batches. I still have a few bottles left and nothing has changed. My (well) water pH is about 7.8 and I used a one step infusion mash on all grain light malts, so I think the pH would've adjusted to about 5.4-5.6 (I didn't have test strips at the time). My big mistake was that the fermentation temperature was 22-24˚C which is obviously not ideal for a lager yeast but I thought nothing of it (rookie error)... Would the fermentation temp contribute this unpleasant metallic taste? I used Miltons steriliser (in South Africa its a baby bottle sanitiser that's also not ideal, has a chlorine-type odour and is hard on steel pots) - my thinking is it might have added the unpleasant flavours but I used it before and it wasn't an issue... I had a new SS pot at the time - could using it to boil for the first time contribute metallic flavours? I can't really get a water profile report from the municipality as they are unreliable and, well, its useless! My water doesn't feel/taste hard and is actually very nice water, so I thought it would make a good pilsner. I currently have a new pilsner fermenting at the correct temperature now and will lager it correctly over the next week or two. I used a small amount of acidulated malt and tested mash pH to about 4.8 and did a triple decoction mash (I wanted to try it out - it went well). Taste results I will post back to this thread.