I am a newbie and I recently brewed a hoppy wheat ale for a bros camping trip. After a week from bottling I noticed some very light sediment suspended in the beer. I didn't notice that in my other batches, so I got concerned. Chilled the beer and tasted it. It had a slight buttery flavor. I spent the next few days researching what could have happened. I tasted the beer again 10 days after bottling then again 12 days. The buttery flavor was still present but only slightly. I brought the beer camping, which was about 14+ days and when we cracked the beer it was spot on. Good citrus hoppy flavor and zero buttery notes. If I didn't worry myself and let the beer sit for the proper time I wouldn't have spent hours researching what went wrong, when in reality nothing did. I have definently learned to be patient and most importantly relax and have a homebrew.
Learning is good, finding new information is not time wasted. Now you know where the off-flavor comes from & it's process in the fermentation timeline.
