Originally Posted by bmick
I had an imperial stout w/ coffee get dinged hard in judging for green pepper flavor (I actually can't pick it up, but I'm guessing it's from the coffee). It was fully carbed in the keg and bottled; Will this dissipate in the bottles over time?
Did you bottle all of it, or is there still some in the keg? I've found that with some off-gassing and time you're able to get rid of most of it. If it's already all bottled, I'm not sure it will go away or not.