So I made Jamil's California Common (minus the chocolate malt) with Wyeast Bavarian Lager yeast (2206). Fermentor samples tasted great, I had about 82% attenuation, so the 'flat' samples were nice and dry. I dry-hopped for 7 days with some extra northern brewers i had lying around, and they did give it a minty/woodsy aroma, I didn't get what I was about to get after it was kegged.
I did a quick force carbonation (high psi, shaking) and transported the kegged beer quite a ways. This was the first beer I've kegged, and while it was good, I noticed an intense (yet sort of pleasant) lemon aroma. The taste was extremely malty, almost sweet up front with a dry (ing) finish.
I suppose that it could have simply been that the beer didn't have enough time to settle out with all the shaking (between my force carbing and the car ride), as we drank it in about 36 hours. Maybe I was just tasting yeast as the beer was a touch cloudy. Also thinking that the profile of this yeast just accentuated the already-malty beer, which I perceived as lemon.
The weirdest thing is, I didn't perceive it when it was flat, but did when it was carbed. Does this sometimes happen when kegging? I've never noticed this much of a difference between flat beer and bottle-conditioned.