Took some amber ale down to my brewing mentor. The guy has been brewing for 40 years. He said it was a pretty good all around beer. He did say however, that he was picking up a hint of contamination. I'm not getting it at all. He said it was pretty faint and could place it specifically, but that something was slightly off. Luckily he said that moving to making yeast starters should help that.
Anyone else feel like the have a hard time picking up flavors or flaws others pick up?
Anyone else feel like the have a hard time picking up flavors or flaws others pick up?