If you’re always making the same style (especially something hard like a NEIPA) try something different. Especially try something simple and forgiving, like a SMaSH with a more highly kilned base malt, like Maris Otter or Vienna. Or a simple stout: MO, crystal, roasted barley, Fuggle, Nottingham.
If you’re always getting astringency — dry mouth, sucking on a tea bag mouthfeel — your water could be too hard and your mash pH consistently too high. Try a batch with distilled water.
If you’re fermenting in clear containers, especially hoppy beers, cover them up. Everything could be getting lightstruck and have a Corona/Heineken/skunky taste.
If you’re not boiling hard enough or long enough, you could get DMS in everything, with a creamed corn/mushroom/vegetal taste.
If you’re always using the same yeast,especially if it’s liquid yeast without a starter, try a batch with dry yeast. You could consistently be getting acetaldehyde (green apple) or diacetyl (slick butter). If you don’t have temperature control, pick something forgiving like US-05 or Nottingham. If you’re fermenting somewhere cold (but uncontrolled) try W34/70. All of these are pretty neutral and don’t tend to need a lot of babying to avoid off flavors.
If you’re always exposing your beer to a ton of air (secondary transfer, plus bottling bucket, plus splashing for good measure) you’ll dull your hops and potentially pick up a papery, cardboardy oxidation off flavor.
As I said, take us through your process and your recipes, and give us a description of what exactly the “homebrew” taste tastes like.