So far I have brewed 5 times. First went perfect, though it was the first time I was using my kit and the grains were already ground. Second and third batches went wrong. My concern is with the last two batches. #4 is a pale ale, and I started opening the bottles after 7 days priming in the bottles. Fermentation went for ~7 days with fermentis US-05. For this btah I have bought a manual mill that crunches the grains by rubbing two iron discs. At first I though that this mill could be throwing some iron, and this could be the reason for this taste, but I hope that this is only because the beer is still not at it's peak. #5 is a weissbier fermented for 6 days with fermentis wb6, but has exactly this same taste at some point. It is a week younger than the pale ale, and I can tell that this acid/sour/metallic taste is a bit more characteristic in this one. Could it be something with my equipment or the way I grind the grains or is it just me that don't want to wait the time the beer need?
A few more information about the fermentation: both were rehidrated 11,5 g. packs, and kept at temperatures between 19 and 25 degrees celcius. I have moved the Pale Ale to the fridge at around 8 degrees celcius after 7 days priming in the bottles.