I've been brewing for about 10+ years. I've gone from bottles to kegs and consider myself a decent home brewer. Most people like the beer I make BUT. But, I still get this taste in most or all of the beers I make. My buddy has the same problem and we use different but similar techniques. The taste, to me, is sweet and yeasty. We're wondering if either we're not converting all the fermentible sugars, or is the yeast hanging around? My friend uses a heater to regulate the temp while fermenting. Mine are usually in the living space but not in direct sunlight. I also bought a filter rig which helped, but did not cure the "taste". It's not a foul or strong alcohol taste, but when I buy an ale micro brew I usually don't taste it.
Do you filter your brewing water? Pitch enough yeast? (use a calc like Mr. Malty and a starter) an active fermentation is a good fermentation. Like VikeMan said post your recipes and basic procedure and we can help a bit more. I noticed a huge difference from extract to to AG and when I stated using starters.
I get a similar taste as well I have concluded that it is the sediment that falls to the bottom of the keg. Give the keg a swirl and see if that helps. I was thinking of getting a shorter dip tube to prevent this.
You know how you make a shorter dip tube? Cut the one you already have Your dip tube should draw most or all of the sediment in the first pint you pour after carbonating.
