10 days might be enough at a little above room temp but to be sure I'd force carb at the coldest temps possible to dissolve as much co2 you can. Put the kegs on ice while on gas if you have no fridge
All praise sculpin! Gonna get into something dark now not sure though, Ten Fidy or Speedway, or the new Toxic Sludge from blue point in cans.. Guys what do yathink
Hmm I ve had it ontap an tasted some astringency , but never had the issue out of the bottle..
As for me , first up Sixpoint Autumnation, and next North Coasts Prankster:ban:
My pops is from Guyana which is in south america. The people there either look black ( from African slave trade) or Indian real Indian not the politically incorrect term we use here towards our native Americans. And my mom is from jamaica.. Think I have the most pigment in the thread so far...
Sounds like you got fusels, longer chains of ethanol that taste like solvents, it's more than likely due to lack of fermentation temperature control or under pitching. Happen to my first brew too.. Fermented a 1.07ish IPA in June when ambient temp was 80 give or take
Terminal Gravity brewings IPA...beer mail from let's pour..it's ok..gotta variety case from heretic in the mail as well looooooove evil twin gramarye, hell all of them. 120 min from this year on deck...I think