1st post so here it goes..
Been brewing off and on for 20 yrs, started kegging about 3 yrs ago. My beer is 'OK', my main complaint is the yeasty taste/aroma, it is present in all my batches and I think is the first issue I need to solve to get to a better product.
What can be done to reduce the yeast overtones?
Sometimes I use a secondary, can't say it makes any difference. I typically brew extract kits from the local brew shop using the 'standard' techniques. I've used both dry yeast and liquid, results seem to be the same. I brew year-
round regardless of ferment temps (68-78) and results seem the same as well.
I hope this is enough info for some guidance. thanks