Help explaining funky taste in my beers???

[Dynachrome]

When I brewed extract I had a couple batches I narrowed down to Amber LME that I stored at room temp for several weeks before use. If LME isn't used quickly, and stored properly it seems to end up producing a nasty beer in the end (the taste doesn't age out either).

Nice. Thanks for the observation.

 

[DoctorDuvel]

hey OP - i'm having the same issue with my pale ale - i've brewed it before with very good results...however, this time i decided, instead of using 1056, to use the wyeast 1332 - same yeast you used...and it has some of the flavor "maladies" you've described...i'm hoping more time in the bottle will help (although it's been well over 3)....

wondering if maybe recent productions of the 1332 aren't up to snuff...?


edit: upon more investigation, seems that this yeast is very much hit-or-miss, at least in terms of pleasing its users...there's even dispute at hales brewery (where 1332 comes from (via gales brewery in UK) )...i'm drinking a blonde ale i brewed with 1332, pretty awesome beer originally, but as it warms up i'm noticing the same characteristics as my PA and i'm not liking it...tart, too much unpleasant bite

at one point i thought i might want to make this my go-to yeast ("northwest ale yeast" - power of suggestion)...now it's something i'll stay away from