Earlier, I made a thread trying to find a reason for a yeast/green apple flavor in my beer.. After a lot of thought and poking around, I have an idea of why this is, but I wanted your opinions on whether this is the case.
I think it is because I added the entire starter to my wort rather than cold crashing.
This did not happen on my first batch, where I used only one smack pack of Wyeast 1056 on 4.5gal @1.052OG. It has happened on the next three, where I used very large starters. For all of these, I went for a very high pitch rate. The second batch, I used a half gallon starter, and the OG was was probably just over 1.070 if memory serves. The next two, I used a full gallon of starter (the local supply store I was going to seemed to never have fresh liquid yeast; I have switched stores because of this). So 20-25% of the volume of wort was starter wort.
Would this cause the yeast-like aroma I am getting in my beers--especially because I am brewing styles that should not have this? Any input is appreciated. Thanks!