Raw Dough flavor

[Grog]

My Am. Amber tastes of raw dough like the middle of a cinnamon roll that wasn't cooked all of the way. I think the yeast has yet to settle (unfortunately, I cannot remember what yeast I used and I lost all of my records in a computer crash), but I am not for certain if that is what is causing this flavor. Anybody have this before?

The grist was Pale malt, Crystal 60 & 120, Dextrin & Wheat malt. Hops: Chinook, Willamette & Mt. Hood. Fermented @ 64°F for 2 weeks and cold conditioned in the secondary for 4 weeks @ 40°F. It has been in the beer fridge which is 34°F for 2 weeks. OG 1.058.

[steveh]

Is this one of the brews you sent my way?

S.

[Grog]

No. I only sent you beers that were finished and ready to drink. This beer still needs some time. I am pretty sure it is unflocced yeast, but I wanted to see if anyone could confirm the supposition.

[Otis_The_Drunk]

Yes generally when you have un-flocculated yeast it will bready aftertaste as well as it could also be from over pitching.