I had a bad brew day a while back, stuck sparge, wort all over the floor...etc! I was brewing an experimental rye IPA that included 1/2 lb of malted rye I toasted it the oven at 300 f for 30 mins after soaking the rye in water a couple of hours.
So I am quite sure this is the source of the bad taste in this beer, though I suppose all the shenanigans of the stuck sparge and the spilled wort could easily have effected the beer also.
So what I am left with is a rather nice, 7.5% abv IPA with a nasty aftertaste which is (I am sure) the toasted rye. It is an almost goaty farm dirt flavor.
I am not at all sure this can be fixed but my thought was initially to hit it with a bunch of hops in the keg but that won't really address the aftertaste I suspect.
It is possible I suppose this might mellow so I am considering putting the keg in the garage over the winter and trying it in a month or so.
I am open to any suggestions if anyone has them!