My homebrews, even when they are on the dry side, occasionally taste like the fresh sweet liquor of the mash. Not the sweetness, but the fresh fruity grain flavor. It’s not bad, but it’s not really a clean flavor and I prefer when this flavor is transformed and mostly gone.
I just did a double batch with a friend, and our recipes were nearly identical. His turned out clean, and mine has this noticeable flavor. So I figure it’s something to do with fermentation temperature or another fermentation variable in my basement versus his house.
Any one experience this? Have any ideas what causes it/what avoids it?