Brew was caribou slobber from NB. Brewed as directions stated. Allthough my direct fire mash tun got towards 170f at one point. Wort tasted extremely bitter after boil but after fermentation and kegging it taseted great. now 2-3 weeks later it has a harsh what the wife and I think is astringency to it. It bitterness on the back of palate. Like I said it was great right after carbing but I get the green beer farts so it stored at 38 in keezer till this past weekend when we noticed the off flavor. This also happened with a New Belgium 1554 clone (extract) from austin Homebrew. As soon as bottles carbed they tasted great. Local Liquor store manager even wanted me to enter contest. But several weeks later bam! same nasty flavor? Im pretty thorough in cleanliness and sanitation but could that be the culprit? Also the 1554 I attributed to a heat wave in the room it was stored in it got over 80 at one point last summer. Its an extra bedroom so ac duct was closed. Not the case with most recent AG Caribou Slobber though.