Ok. I've done about 6 brews at this point, most of them hoppy IPAs.
I'm getting what I can only describe as a really big malty-caramely flavor that is masking a lot of the hops flavor and bitterness. It's not something that makes me want to throw out the batch, but it's making most of my batches taste the same. I've tried changing yeasts on similar recipes (even trying White Labs' San Diego Super Yeast), but the flavor persists.
I came across a post where Yooper said "Boiling the extract for an extended time causes some flavors similar to carmelization, and it's a bit "twangy" or extract-y." I realized that the batches I made with LME instead of DME had more of this caramel/malt flavor. I've always done late extract additions, but I'm thinking now that this could be a LME problem.
Any suggestions? I'd really like to figure out what's going on here so I can get some more complex flavors in my beers.
For reference, I made Yooper's Ruination Clone
most recently, substituting out the DME for LME since my LHBS said it was similar enough and a bit cheaper. I plan on making this recipe again with 100% DME, but I'm hoping there are some other techniques that will help me get rid of this even more.