Originally Posted by JuanMoore
Sounds to me like you're tasting "green" beer, and it should go away with conditioning. Yeast bite is the result of seriously overpitching yeast, and since you didn't mention your pitching rate, it's hard to say whether you used too much or not.
I've been very careful about pitching rates and pitched exactly what Mr Malty's Calculator suggests. With that being said, there is a TON of yeast still in suspension. I'm going to let it set on the cake for another week or so at 72 degrees, and then cold crash it with Gelatin at about 30-32 degrees. If it is in fact yeast bite, that should clear it up.
I'm very happy to hear that other people have reported a bitterness to the beer when yeast is present also.