During the WoJ (the week of Jon), I finally got around to move my gluten-free beer from the secondary to keg. The metallic notes are still present but I think the addition of cold pressed coffee in finishing has helped give a good coffee aroma and a slight coffee bitterness that helps minimize the metallic bite. Maybe I am just hoping that is the case. Its on gas (CO2) now and I am building it to 2.4 volumes of CO2 (setting to 10 psig). I hope that the CO2 will help balance things out. Time will tell.
The Final Gravity (1.010) – ~6.4ABV%