My first batch was an Irish Red from Midwest (got it as a gift last Christmas) and as my son and I were trying it today he says there is a bit of an “off” flavor. He described it as a “vegetable” taste. It’s not bad but not great either. Still better than Killians. What could cause this off flavor? I pitched the dry yeast right on top of the wort. I don’t think I did a great job of oxygenating the wort, I also wonder about the fermentation process. It started quickly and was over in about 2 days. The beer was a bit cloudy too, but I added knox gelatin to the keg which cleared it up. The beer is about 6 weeks old and actually seemed to taste better about a week ago. Another issue is that I don’t believe my boil wasn’t as vigorous as it should have been.
As a side note I will be using liquid yeast from now on. After reading up on the subject it seems virtually all master brewers (including Palmer) recommend liquid over dry.