"Also, check your water. Is there chlorine? Chloramine? "
It smells like chlorine so we have a water filter.
"To ferment at sixty five keep your water at fifty five."
Maybe this is the problem. It's not overpowering, but it is noticeable.
I figured that with the thermal mass of the water it would keep the temps much closer to the temp of the water, that it wasn't getting more than a few degrees warmer. So I've been trying not to get the water temp below 62* or so. I'll have to drop that temp a little more next go around. Having to leave the 3 that are fermenting to sit (it's been 9 days since the last was brewed, and they were brewed one after the other). Hope that was long enough...
"...could be the temp you are pitching and fermenting at. also does the smell fade?"
I'm pitching around 70-75* and often placing in a bin of cold water.
My beer doesn't stick around too long. Maybe a month or so, but I haven't noticed it decreasing.
"They taste good to me..."
I only smell the alcohol. And it's not an overpowering smell. It tastes good to me. But SWMBO said she tasted it in my brown ale last night. She felt like it tasted as though I added a little Everclear. We are both getting a cold now though, so I'm not sure how that may be messing with our senses.