I made a British Special Bitter with a very simple grain bill - maris otter and a little crystal. I used WLP002 pitched from a healthy starter. If anything, I OVER pitched a little. Fermentation was normal at 65-67 degrees. Time from pitch to bottle was 5 week - all of it in the primary. FG was right about what was predicted.
The beer is very clear, has decent CO2 and the head is nice. It has always had, however, have a strong yeast taste - from the first bottle opened 2 weeks after bottling to now, 2 months after bottling. Not nice fruity - estery way but yeast as in the taste of yeasty bread. I don’t like it at all.
Any thoughts as to what might have caused this?