Unexplained off flavors

[WarrynPeace]

I am occasionally experiencing off flavors in my beers. I am going to outline my brewing process . And hopefully someone can give some feedback.
I am currently doing BIAB partial mashes. Typically about 5lbs of grains and between 3-4lbs of DME. The following is my most recent example.

3Lbs American 2 row
1Lbs Rye
8 oz carapils
8 oz crystal 120
4Lbs pilsner DME

I mashed this at 153 for 60 mins using bottled spring water. I used 3 gallons for the mash and sparged with .5 gallons at 170.

I brought this to a boil and added .5 oz of cascade. At 30 mins I added .5 oz cascade and at 10 mins I added .5 cascade. This was supposed to be a semi rye pale that showcased cascade hops.

When I had boiled for an hour I poured the wort on top of 3 galllons of cold spring water and put into an ice bath. It took about 45 mins to get to pitching temperature of <80. I then pitched a packet of US05 on top and covered and applied the airlock.
My OG was 1.075. I use a swamp cooler and kept fermentation temps pretty soldily at 65 degrees for the first 3 days. Afterwards it's possible that the temp got into low 70's, but I would think 72 at most... I wasn't able to keep track in all honesty, but judging by what my water temp typically stays at with no added ice I am fairly certain on this.
I kept it in the primary, which is a brew bucket for 7 days. I then transfered to a 6 gallon glass carboy for another 7 days. I forgot to take a final gravity, but when I tranfered to secondary the gravity was 1.020

I tasted the bit that was left over and it tasted like a decent, uncarbonated pale ale. The cascade didn't come through much, but I told myself to up the flavor hop to 1oz next time.
I bottled with 1and 1/4 cups Dme boiled in 2 cups water.
After 4 weeks it tastes like a hefeweizen. To be exact, it tastes like hoegarden. My question is why? I don't have the greatest palate, and I now know that I need to chill my wort asap before aaerating, but my understanding is that the off flavor from DMS would be "corny" I don't get corny. I get yeasty, citrusy, almost minty like spearmint/wintergreen with out the "bite". Anyone have any ideas here? I have now purchased a wort chiller and will be using that, but again I didn't get a DMS off flavor. What else could be wrong? This is just one example. This has occured in about 50% of my lighter beers, not so much in my browns, stouts, mocktoberfests.
Any advice would be appreciated.

 

[WarrynPeace]

A few more notes. It seems if I refrigerate for about a week before drinking the flavor subsides, but is still there. Also I would like to give a shout out to Revvy, Edwort, Yooper, and Deathbrewer. Your postings have helped me and likely many, many others like me that read but have never posted.

 

[grathan]

I know c120 and rye can be really strong flavors. You aerated while the wort was near boiling temperature?

If it's just in lighter beers it could be tannins extraction from the mash, which brand spring water did you use in the boil?

 

[MindenMan]

You mention a pitching temperature of <80F. How much below 80F were you? When did your wort get to 65F? Were you measuring your fermenter temperature, or the water it was sitting in?

 

[WarrynPeace]

Grathan, not intentionally, but when pouring the hot wort through a strainer and into the fermenter I am sure a decent amount of aeration occured. I did that shortly after the boil ended so the wort was at near boil temp. As for the water, it's a grocery store brand. About all I know of it, is that it is supposedly bottled from a spring in Georgia. "Southern Home Spring Water"

Mindenman, the wort was 75° at pitching. It was sitting in 52° water, I can only guess at how long between 75° and 65° but I wouldn't think too long.

 

[WarrynPeace]

Grathan, are you thinking that my aerating of the wort could have caused the off flavors? I habe heard that it could stress the yeast. This is the best explanation I habe come up with. I have another batch in the primary now in which I used my new immersion chiller and aerated after chilling. I also rehydrated the yeast this time, which is also something I habe never done.

 

[grathan]

You should cool then aerate from what I've read. I've never tried aerating hot. But since you're pouring into cool water I am not sure if it matters all that much.

I think you'll see an improvement once you start using the chiller on the hot wort.