I have my first brew on tap now. It has a distinctive apple cider flavor. It is not unpleasant, but not what I would consider a typical beer flavor.
I brewed the Brewer's Best European Boch. I fermented it at ale temperatures for 21 days. I had constant gravity readings for 5 days at 1.022. I kegged it, chilled it, and force carbed it.
I have read in other post what causes this flavor. However, it seems the solution is to allow the yeast to work for a while longer to "clean up". However, I have already chilled it for a week.
1) Anything I can do here?
2) What should I have done differently?