Originally Posted by Munchman
I can't tell if its the yeast or the trub / hop matter that has that smell but you may be right. Usually I've been dry hopping and so I pull it off the yeast sooner. This time I didn't dry hop and left it on. It was fresh yeast from a properly sized starter so I thought it'd be ok. Time to rethink that maybe.
There are a lot of brewers that like that character in their beers.
I was listening to a podcast (can't remember which one, but possibly Basic Brewing Radio) and they discussed long primaries vs medium long primaries vs short primaries. Something like 25% didn't care, and the remaining people had a preference. The thing was, almost exactly half of the people that expressed a preference liked the shorter primary (less yeast character) while the other half liked the longer primary (more yeast character).
So I suggest trying a similar beer with a 10 day primary, to see if that's the flavor that you're finding objectionable. I know for myself, I like a much "cleaner" beer without yeast character except for some esters in English beers.