I know this is a frequent topic but I have not experienced this before! My beer, otherwise pretty good, has a slight yeasty taste. I am pretty sure it is as a result of adding, inadvertently, some of the sediment while I was bottling! I wonder if anyone has done the same and if the beer ever conditioned out the taste?
Actually it is a really interesting tasting beer, not bad at all, but the yeast flavor is a little more present than I would like. I am considering:
1. drinking it all as is
2. sticking 1/2 the batch somewhere dark and trying it in 3 months
4. drinking it all as is very quickly
8. sticking the entire batch somewhere dark and trying it in 3 months
2 and 8 presume the yeast will eventually dissipate.