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After trying a second bottle, I am much relieved. The terrible astringent flavor has mellowed out and separated into two, easily distinguishable flavors: tannins and hops. If the beer continues to improve at this rate, it will be ready to drink in two more weeks. I had no idea that beer...

Green beer? That's good news to hear. Thanks everybody for all the suggestions. I will sample another bottle on the 26th on November to see if the off taste is still there.

Definitely not a cardboard flavor. The beer is a nut brown ale, it spent a week in a primary bucket, 2 weeks in a secondary carboy, and 2 weeks in bottles.

Hmm, it's not much of a rubber or band-aid smell. Maybe, as I think olllllo is going to suggest, I steeped the malt at too high a temperature. The recipe used crystal, chocolate and roasted barley. I don't recall the temperature being particularly hot, but maybe the sheer volume of malts...

My first beer has an astringent taste. I suspect that I didn't rinse all of the sanitizing bleach out of the fermenting vessels, and what I'm tasting is chlorophenols. Is the beer safe to drink? (The bleachy taste is awful, but it might be unnoticeable to a drinker who has already had a few...