I had recently completed a whiskey run. I missed my mark on 5 gallons at 1.070 so settled at 5 at 1.050. I know where I went wrong there and can correct that. I chose for yeast the Safbrew BE-256 a Belgian style. Had a good fermentation and was happy with the end result. I did not clarify the beer before starting the stripping run. I ran it down to under 10% with no decernable off flavors or odor and proceeded to cut it down to 40% to make the spirit run a day later. This is the same process i have have done with sugar washes i have done before. As I was making cuts, when the run off was falling below 80% it started to take on a yeasty smell and flavor. Not horrible but not desirable. I didn't experience this with the sugar runs so I assume it was the yeast choice and/or probably should have cleared it or waited for it to fall out of suspension. My choice in process and yeast was because I do have experience with beer making and I wanted to keep my variables down for my first all grain whiskey batch. I was working more towards keeping to what I know and didn't have a huge expectation on awesome results. What I have collected has turned out good on flavor and I'm happy with the result. So my question is because i didn't get to collect more usable product due to the yeastyness, was this poor yeast choice, or did I overlook something else? I did a complete rinse of the still after stripping and did not have any puking during either run.