I can think of other way to describe it, some have a slight but noticeable bleach flavor. I have only noticed this in the three batches I mentioned. I have brewed a total of 14, this was my first attempt at a stout, and the second batch of one of the blondes. The other "blonde" is technically a SMaSH, using Maris/Saaz.
As far as my process, I do everything I can to minimize oxygen after the yeast has been pitched (no splashing, stirring, etc.). I did utilize a secondary on the Stout as I also added cocoa nibs (soaked in vodka). The other two were not racked into a secondary, but stayed in the primary for 14 days each. Used Wyeast 1084 (no starter) on both the "blonde" ales and a Wyeast english ale (I forget the number) on the stout (starter).
I did not purge the secondary, as I am not sure how this would be accomplished.