Previously, I'd brewed two ~6% beers with Notty (one pale, the other a brown ale), and both of them had a flavor in the aftertaste that I called very slighty medicinal, and SWMBO called smoky. The flavor went away after conditioning in the keg for about 2 months.
I just kegged a 6% Newcastle recipe which used Wyeast 1335 after 3 weeks in the fermenter. This beer has that same flavor in the hydrometer sample.
I'm curious if 1335 is the same as Notty, and I'm also curious if anyone has experienced this flavor & can identify it?