I did not have any "off" flavours with their yeast, but did notice the sweet taste the OP described. It came with a Pilsner from "Brew Canada" brand and I was not terribly impressed with how it behaves. My beer did not carbonate like it should (compared to Danstar or Cooper's yeasts and others). I thought because they included a whopping 11 grams of the stuff (compared to 5,6 and 7 like other brands, like Coopers, Black Rock and Munton's) and I thought "Yay, finally, someone who is including a good proper amount of yeast with their can kits". Yeah, I think they include more for another reason, cause they know it's needed. Lol. Never, ever had a problem with Cooper's yeast (nice hardy stuff) or with normal Danstar yeast at all, but me thinks this Nottingham is kinda weird, or very sensitive to temp. somehow. My beer is sweet and flat and not carbonating fully in the bottles, as if it's weak or dormant or there was too much die-off or something? I am not terribly impressed with this yeast's weird action in bottles. It was fine in the fermenter, however. Seems like it is not as "hardy" as others, I dunno. I am pretty new to brewing and I only brew can kits so far, so perhaps it's just me. This is the first strange problem I have had making beer and having odd carbonation. If I ever get another can of hopped malt extract with Notty again, I will be adding some of that patented Wyeast nutrient to it, cause it's awesome. I just started a new batch of Munton's Blonde and only 7 hours into the brew and it's just taking off. Got like a half inch of foam on top already. Now, that could also be because I just started using inverted table sugar too (along with some spray malt DME, like I always do), rather than straight table sugar like I typically do for my second pound of sugar (cause I am cheap, lol), but it could also be the yeast nutrient I got a sample of at the local brew place, or both. They are a great bunch over there and helpful. Either way, I like this nutrient and it's really cheap. People have claimed to have blow offs on their fermenters with this stuff, so..... I think it's the nutrient really helping. Pretty cool stuff and it's like "yeast insurance". I have no other explanation for why my Notty yeasted Canadian Pilsener has such weak action in the bottles. It was not weak in the fermenter. These can kits are not rocket Science and as long as you are sanitary and keep the right temps, it's almost foolproof. The expiry date was well over a year away too. It's not for lack of sugar either. Wish I had discovered this yeast nutrient before I brewed this, cause it probably would have really helped this. Seems like a really nice tasting kit regardless, had it not been for this weird action in the bottles. All I can say for this yeast is, that it is smooth, as someone mentioned and leaves a nice flavour. Not too yeasty tasting and fresh, clean finish. Other than that, it "seems" weak or something after fermenting and in bottles and seems problem prone, perhaps. Update: There must have been some uneven distribution of yeast in my bottling, because I opened a bottle from this batch and it foamed out the top so fast, I had to run to the kitchen (I did not chill it first). LMAO! I was not expecting that and it made me laugh. I was expecting a weak/mild carbonation, like I had been getting with some of the bottles I tried (and it has improved with time, on even the low carbonated ones, it is getting better and not so flat beer). This bottle must have got a good dose of yeast compared to others, cause the second I cracked the seal, it was ready to get out of that bottle, in a big way. I lost one third of the bottle. A lesson learned in distribution of yeast into the bottles. I think when I moved the fermenting bucket, I stirred it up a bit and something strange happened in how the beer went into the bottles. This yeast did some serious fermenting in the bucket I noticed and that was without any nutrient or inverted sugar or anything special for it either. The yeast cake in the bottom of the bucket, was the biggest one I have seen yet. So the stuff works, I just think it is sensitive to higher temps. I got at least an inch and a half thick of cake on the bottom of the bucket. It almost reached the bottom of my drain spout and some chunks of it got into one bottle I noticed. That bottle was good, no off tastes, but pretty yeasty and perhaps that was the one that decided to escape the bottle so quick last night. I lost track of which bottle got it, but I suspect it was that bad boy! Lol. It was pretty hilarious. Lol. Me running to the kitchen sink, leaving a trail of beer behind me. I was not even mad at having to clean it up, which I usually am with spills.