So, it has been almost two months since I brewed a Rochefort 8 clone (Belgian strong dark ale). I threw a bottle in the fridge for a few hours and then cracked it open. Upon tasting, it was very good, flavor wise. Could make out some strong estery and banana scents. However, it seemed to have a carbonic bite to it. Not exactly pleasant, but a little swirl here and there seemed to get rid of it as it warmed up. I had it bottle conditioning for about 4 weeks at 75F. I then moved it to our basement where it is 60-65F, but has crept up to almost 70F during the summer months. I placed it on the floor, assuming the floor would hold a temp closer to 60-65F than the air would.
Do people think this may be overcarbonated? Will the carbonic bite mellow with more age? Should I have not placed it in the refridgerator for so long? Curious as to what people's take is on the whole "carbonic bite" issue. Thanks!