Originally Posted by GuldTuborg
What volume did you prime these to? Have you tried pouring one vigorously, letting it sit for 15min, and then tasting?
All batches were all grain, no sugar added, and primed to 2.0-2.2 volumes with dextrose. Ferment temp was around 65-68F for three weeks. Even when I drink them at room temp they still have this off flavor.
I am starting to think it may have something to do with this particular yeast strain. I normally use wy1275 for my bitters with no problems, but I thought I would switch to 1968 for a little maltier beer.... and I get three crap batches!