I have been having issues when bottling with English Ale yeast. I have used several varieties (Nottingham, and several English varieties of white labs products). The un-carbonated wort always taste just fine before bottling, but after bottle conditioning I get am unwanted sour flavor. This flavor fades after a few weeks, but is not completely gone by any means. Even after 4 months I can still detect this off flavor.
At first I though this was a sanitation issue during bottling, but anything I brew with California Ale yeast does not suffer from this same off flavor and I use the same equipment and process. Same can be said for Belgian Ale yeasts.
I've read a few posts that have suggested to not add any sugar after FG has been achieved. Is there anything I can do to resolve this unwanted flavor in my bottle conditioned English ales? I've always primed with DME (american light pilsen). I'm open to priming with another sugar, but I've read that the same problem occurs with corn sugar. I've also read some suggestions to bottle without priming sugar just before FG is achieved.
Has anyone had success in bottle conditioning English ales? Any info you can provide will be greatly appreciated.
Thank you in advance.