Originally Posted by jsmcclure
One pound of clover honey. Fermented at 62-64 for 21 days then kegged. Honey was added at flameout.
I used clove honey, too, and do not have any honey flavor in mine. Sure you're not tasting residual sweetness from the malt?
Tell us about your brew day (mash temps, gravities, etc). London Ale yeast can lend some fruitiness that might be confusing your palate. Is that possible?