I have an strange hypothesis. a while ago I made a pale ale beer that ended up with a god awful taste? I could not properly identify it and i doubted all of the potential causes. im a clean freak, no bleach, enough yeast and oxygen, temperature control you name it. I ended up dumping it cause it just would not clean up. Well a couple weeks ago I brewed a simple ESB. The brew day was awesome. Fermentation was great. Near the end of Fermentation I checked my gravity and as always I tested it. It smelled great and tasted amazing but a bit sweeter than I was hoping for so I had an idea of using the hops left over from that god awful batch that was set aside for dry hoping. I dumped the batch prior to dry hopping so I had the hops (whole leaf) left over in my freezer still in the same bag my LHBS portioned it out to. Well after 7 days dry hopped at 64 degrees F. I prepared for racking into my keg, took a taste and blech boo hiss. Same bad taste. So could it be this batch of hops was oxidized or infected? It Kinda don’t make sense yet it is the one thing that ties these two batches together????