Around two and half months ago, I brewed a Pale Ale from a recipe that I thought would be a fun experiment. I used Wyeast American Pale II 1272. My numbers were spot on. After bottling, I let it set for two more weeks, and when I opened the first bottle, it had beautiful color and aroma, but did have a hint of yeast to the nose. The head of over two fingers high, and laced the glass beautifully. But while the head was still present, not only was the yeast there in smell, but slightly in taste as well.
My buddy who helped my brew it stopped by, and he let the head dissipate, and he found both the smell and taste of the yeast was hardly there. I did use a spin plate with the yeast starter, and before bottling, I cold crashed it in the frig for two days. What could be causing the yeast characteristics that seem to resemble a Belgian ale? Thanks to all who may reply.