Originally Posted by bredle
Pitch was right around 67, and ambient temp was around 68 for several weeks, so your right, the actual liquid temp during fermentation may have been the culprit
Yep. The Notty funk begins at 68*F and gets worse the warmer the beer temp during the crucial first 2-5 days of fermentation. In your case, it probably peaked at around 72-74*F inside the fermenter.
It's my favorite dry yeast (my LHBS owner is not a fan and frowns at me when I buy it), but I always have started it off at 55-57*F in a regulated fridge and bring it up later to finish and clean up around 65-66*F. If you can't control temps like that, US-05 would be a better choice.