Just cracked my first bottle of my 5th batch. And it is awesome. An American Pale Ale of my own recipe. Clean, crisp, hoppy, just perfect, no off flavors.
The point is, it took 5 batches to really nail down my processes, and gain enough experience to do this. (although I could be wrong and I just got lucky).
1st batch. I loved it, even with the slight taste of bubble gum. (it was my first batch, so I graded on a curve)
2nd batch was Budwieser, completly tasteless. (I choked it down)
3rd batch had a terrible after taste, almost gasoline tasting. (I choked it down)
4th batch. Was great, but the first half of the batch had a banana taste, the later ones did not. (they conditioned longer)
5th batch: perfect.
If I have learned anything here, it is temperature.
Make a starter yeast. Chill your beer to 65 degrees and then pitch your starter. Ferment your brew somewhere between 60 and 65 degrees.
Now I know I am new to this, and take my advise with a grain of salt, but once I got that temperature down, all the off flavors went away.
Speak "Friend" and enter,