The Not_So_Gorgeous Beer Update

So what has happened to my gorgeous beer? Since my last post, I had a further read before seeking advice on jimsbeerkit from some of the many seasoned craft brewers that hang out there, you can read the thread here. my initial thoughts were that it has become acetified but it's harder to be certain without the necessary experience, this is where having a local brew club can come in handy; bringing along a beer that has a fault that others can taste is a great way of learning and sharing your experiences.

I decided to move the beer from the fermenter to a secondary fermenter, syphoning off the beer and leaving behind the yeast cake. Primarily this is to reduce the risk of the beer developing a yeasty flavour, something that can happen if left too long on the yeast. It's no hardship on me since when I bottle I do the same thing but immediately bottle after mixing in some priming sugars. So that was Monday, I have just had a taste and I have to say the flavour is changing for the better.
It appears to have lost the cidery smell and smells pleasant, the acidic edge or cider like sharpness is going, almost gone in fact and the hop flavour is returning.

What was interesting and a point I noted on the forum post I made, was how the flavour changed dramatically at the very end of the fermentation, perhaps at the time when the top fermenting yeast that had sat on top of the beer throughout, sank to the bottom. Another poster commented he notes that certain yeasts can have this effect, that maybe the yeast on the top is starved of food and develops these cidery flavours, it sounds quite feasible.
At this stage I think I will leave the beer to continue to condition into next week and see how the flavour develops, there is plenty of yeast in suspension still so I needn't worry about there not being any left to condition the beer when bottled. Only trouble is with each 'sample' I take the beer is going down and there might not be a great deal to bottle!