So I'm on my eighth batch or so and have found a distinct "lambic" / caramel/bready twang in my more delicate beers (Blonde, Light Ale, Caramel Cream ale). The taste is noticable after the primary fermentation all the way through to bottle/kegs.
I'm trying to track down the source of the off flavor and need a bit of help with causes/ effects of a few possibilities.
All batches have been extracts.
All batches have been sanitized with iodosphore (sp.?)
All batches have used wyeast smack packs
All batches have fermented between 66 and 72 degrees
Questions: What are the flavors like from: Oxidation, contamination, and the mistical "Extract Twang" ?
Please help, I HATE wasting beer!!!!!