I've had an ongoing problem for the last several months that never used to happen: My brew smells pretty normal during fermentation, except midway through, it changes from the normal US-05 yeast smell to a "canned meat" smell, which is reminiscent of barley in soup. It is only there briefly, and by the time I bottle, it's totally gone.
After bottling, and letting the beer carbonate, when I open a bottle, and then pour into a glass, that same smell is back again, and it won't go away. The flavor seems decent, but if I belch, I can taste the "smell". On rare occasions, it dissipates totally after 8-10 weeks.
I've never had this problem before, and it even happened with DME. I mainly brew All Grain.
I'm not so sure it's an infection, since it always gets better, but it doesn't always clear up, completely. The taste really isn't affected that much, either.
What is going on? I've scoured the internet, but to no avail. Palmer's book doesn't give any clues.
I use plastic fermenters, so should I just replace them? They are in good shape. The smell just ruins the beer. I'm about ready to quit brewing!
It seems like I used a glass fermenter once or twice, and still had this problem. Is it possbile US-05 isn't what it used to be? As far as I know, I'm practicing good sanitation.