I just bottled an extract pale ale (with half a pound of crystal malt) and it has a very strong DMS taste. I'm quite confident that this is what the flavor is, as it's something I often taste in pale lagers, but never elsewhere, and has a cooked vegetable type flavor. The flavor is much stronger in the smell than the taste, but is present in both. The only thing I can think of that I did differently is that I added half the extract later than I usually do (though I have been doing late additions all along) and didn't reach a full boil after adding the late addition.
Has anyone else experienced this problem? Are there any other possible causes?
Has anyone else experienced this problem? Are there any other possible causes?