I have deduced that, despite what people say, the flavor of most beers are greatly improved by fining and a reduction of yeast and other gunk. I have found, with my own beers, that the first week or so in a keg I get a cloudier beer that often has a small "yeast bite," like a sharp, almost astringent kind of bitterness. This typically only happens when I use a low-flocculating yeast, but it happens even when I cold crash at 32F for a week or two. I will find that, after some time in the keg (drinking the cloudier and imperfect beer from the keg) that the beer will magically get clear and beautiful (and taste significantly cleaner and better).
Not all of my cloudier beers have this problem, but the majority do, particularly when the beers are also very hoppy. What could this be? Is it yeast? Hop particles?
I understand that water chemistry can combat this... and I am moving again soon to a place where the tap water is so bad, even for drinking, that I plan to use RO water for all my brewing. Is there any "rule of thumb" way to keep the right chemistry with straw, amber, brown, and black beers?