Brewed this beginning of December, just tapped the keg lastnight. It tastes great initially, but after your sip, you get a really strange citrusy, cleaner taste that is almost minty in a way. You can also smell it. I don't understand where this came from or where I went wrong. I probably have over 200 batches under my belt and have had a flavor like this. I've never had problems with infections or oxidation. Here's the recipe (grain weights are from memory, so they probably won't give you the OG if you plugged it into a calculator)
1oz magnum @ 60
6oz of citra, amarillo and centennial spread throughout the last 20 min of the boil. (2oz of each hop, 6oz total)
1.5oz dry hop centennial 10 days.
S-05 yeast, re-hydrated.
Added O2 before pitching yeast, fermented at 64F for first 3 days and slowly ramped up to 70F over another 11 days. Never saw a sign of infection.
OG 1.065, FG 1.015.
I naturally carbed with sugar in the keg. The sample did look cloudier then expected, but I don't think this is just the taste of yeast....