Just an update: I kegged this batch on 12/19. FG was 1.010 and had been there for about seven days. I used my harvested Verdant from a previous batch (month old yeast) along with a starter and and some yeast nutrient. I had the starter on the kitchen counter for the day and the next morning there was a good 2" thick layer of foam that formed. It looked thicker than usual though, almost like krausen. Not sure that's a sign of anything, it was just different. I also had an unfamiliar foam on the yeast in the fridge that never went away (
https://imgur.com/a/DOAsta9). Of the few re-pitches I've done, I've not seen the foam on top hang around this long.
During transfer (closed), I ended up filling the keg completely - so much that the beer started filling the vent hose going back into the fermenter. Oops. I usually use a scale under the keg so I can tell how full it is but got in a hurry and tried to eyeball it. I emptied about a quart through the vent hose and put the keg in the kegerator around 35F at 25PSI. A couple days later I dry hopped with 3oz of Cascade and tapped it three days later.
The first glass was quite full of yeast, haze and other flecks of thinks. I must have sucked up a bunch of trub during transfer. The taste was reminiscent of the first batch of cider I made. OK at first, but then a slight "barf" aftertaste. After a few days, and maybe six pints, the taste and considerable haze was still there so tried some gelatin. This took a few days to clear things up and most of the barf taste went away. I moved the keg the other day to get to a yeast jar and the taste came back so thinking the bottom of the keg might just be full of trub.
I read later on that a starter shouldn't have a lot of gravity to it. It's only supposed to get the yeast to reproduce and not actually do any heavy fermentation. I made the starter in a four cup Pyrex. I started with a full liter of water but decided to pour some out to make room for DME and stirring. It was around 800ml. Maybe the richer starter had stressed the yeast?
How have y'all fixed or avoided yeasty flavors? I don't think it's related to the original hop shenangians but maybe it is?