I have brewed to all grains that have had a nasty taste that almost tastes like drinking the junk at the bottom of the ferm. (i think its called turb). It kinda tastes like nasty yeast as well. One beer was brewed with the california yeast at 65F and the other with american wheat yeast at 68F. The first one was bottled and the second was kegged. For the kegged beer it was ferm for 6 weeks, crash cooled for 1 week at 38F then kegged for 3 weeks. I dont understand what that taste is. I dont think it is bacteria as everything looked fine during fermintation but i cannot rule it out. I have also run about 4 pints of beer through the keg to get the junk at the bottom out. Should i draw another couple of pints? Finally after drinking about half a glass I have had alot of gas! I have been using the grain bag in a brew pot for the mash and will be moving to a cooler on next batch. Could this be the cause? The yeast took off by 12 hrs and the hydrometer read the beer was done!