Bottled up my 3rd batch of beer about 3 weeks ago. It was a kiwi crossing ipa kit from Midwest supplies. I utilized secondary fermentation on my first two batches and decided to forego it this time around since so many people have said it's unnecessary. After a week in the bottle I noticed a good bit more yeast settling a the bottom of the bottle (I have made it a habit to bottle at least one clear bottle to see whats going on), almost double what I usually get from secondary. However, I tried it and was pleased with the results and figured it would only get better with age. Today I tried the beer and wasn't quite as pleased with the taste as I had initially tried. Could the extra yeast in the bottom have something to do with it? I have been pouring the beer as not to include the yeast.