Kind of random question, but don't bottle condition beers often
I'm drinking a red ale that has been in bottles for a couple weeks now. I had the same red last week at an Xmas party I hosted and was happy how it turned out - don't believe there were any off flavours detectable. Just cracked my first bottle of it, and I notice some strange off flavours. For some reason the flavour screams stressed yeast to me, but could be me in denial.
I secondaried the beer for couple weeks and it was crystal clear when I bottled. I batch primed the entire thing in a bottling bucket. I know, from what I read, that commercial breweries often add yeast and priming sugar when they bottle (yeast added because they often filter). Now, what are chances that I'm getting some off flavours due to lack of yeast in bottle due to length of time it had to secondary? COULD be infection of some sort, but for some reason thinking not because I took ultra caution bottling this red - and soaked bottles in PBW to clean overnight. Best indicator could be next bottle but drunk and thought I'd post now instead. Haven't looked into this but has anyone ever heard of anything like this? I'm sure there's a reason why the commercial breweries add small amount of yeast to each bottle when carbing