OK, I think I got it. Pasted from email with friend about this:
OK, I just did some more experimenting. It's OK to drink beer on a weekday, in the morning, when you're unemployed if it is for research and diagnostic purposes, right?
So what I think I am tasting are the phenols from higher fermentation temps. Which makes sense, because the hefe was done warm since my wife likes banana clove flavors in a wheat, and the saison was also done warm, as a siason should be.
And the Pale Ale was done cooler (around 60 degrees). That is the only non-commonality between these beers aside from the recipe. Same CO2, same beer lines, same faucets.
I am 99% sure that is what this is. I was reading that phenols can taste metallicy to inexperienced people. Will probably still take a bottle of each to the homebrew shop tomorrow to see what he thinks.
But I am going to keg as usual today.
Just tasted again to confirm, and after reading the description of phenol and high fermentation attributes, I think that is more what is going on here. The Saison is actually really good, and I can choke the hefe down/enlist wife for it. Not pitching either batch, that's for sure. It isn't THAT bad. lol