Every of 5 previous brews (lager, pilsner, pale ale, IPA) have had a somewhat bitter and malty aftertaste to them. It's not too off-putting (except the lager) but is clearly there, yet not present on your tongue until swallowed (mostly aftertaste). What would cause a beer to have this quality?
5G brews. All liquid malt extracts. Different hop variations. VERY clean during brewing. Water is grocery store spring+distilled. Sugar/powdered(?) for carbonation before bottling. Dark bottles in closet 70-78d. Most have been nicely carbonated, slightly under ABV. Most the time a US-05 yeast is used. The temperature of fermentation have been slightly higher in the 70-78d range. Have done both 1 and 2nd fermentation rounds. Most fermentation times are 2-4 weeks plus 10-14 days in bottles. Nothing out of the ordinary for small-time brewers.