This is already after the fact, since the batch has been consumed but... My pale ale that I made had quite a 'yeasty' taste. It still wasn't bad, though I would have preferred it to be a bit milder. What is a good course of action to take the next time around to help resolve that? More/less time in fermentation? Use secondary? More time bottle-conditioning? Would any of these affect the yeast taste at all? Thanks!
Without knowing more about which yeast strain you used it is hard to say if a yeasty taste would be expected, but more time in primary and secondary fermenters would likely solve the issue.
Also, if you have available space in a fridge, cold crashing in secondary for a few days to a week before bottling/kegging can help clear the beer and make a lot more of the yeasties drop out.
In general, more time in fermentation (said without knowing how much time you gave it) and more time and cold to clear it after fermentation is complete. Also, the strain of yeast you use can play a part.
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