I'm on my 5th full boil extract batch and I've got a persistent funk to my beer after secondary fermentation.
Based on all of the descriptions I've read, I'd say it's an Autolyzed yeast flavor. A little soy sauce like. It's not overwhelming, but definitely noticeable. But, it usually dissipates after about 3wks in the kegerator.
I've been direct pitching Wyeast smack packs without a starter. I usually do 2wks primary and 2wks secondary - both in my basement. The fermometer on the primary usually stays between 70&74F.
My question is, is this normal "young" or "green" beer flavor, or is something awry with my fermentation that's stressing or autolyzing the yeast? Am I doing anything else wrong? Longer fermentation cycles?