+1 on everything Revvy said.
Also, you mentioned the beer was "cloudy", so perhaps the bite you are tasting is some yeast still in suspension.
Also, also, what was the final gravity of your beer? If it was higher than it should be, not uncommon for a first beer, then there could still be some residual sweetness which might be part of the twang you taste.
Let it condition for a while and then be amazed at how much better it tastes.
-Steve
+1 back to steve.
Cloudy beers and yeasty tastes are often a result of not enough time in primary or secondary...Which is again another impatience issue....Many folks rush their beer from primary to secondary as well as don't necessarilly leave their beer long enough in secondary if they do use one.
I'm not going to get into a discussion about long primary vs secondary, there is already enough information and opinions about doing either...the thing is many people rush their beer out of primary too soon to begin with.
In Mr Wizard's colum in BYO this month he made an interesting analogy about brewing and baking....He said that egg timers are all well and good in the baking process but they only provide a "rule of thumb" as to when something is ready...recipes, oven types, heck even atmospheric conditions, STILL have more bearing on when a cake is ready than the time it says it will be done in the cook book. You STILL have to stick a toothpick in the center and pull it out to see if truly the cake is ready.....otherwise you may end up with a raw cake....Even if the instructions say it should be done, it might not be.
Not too different from our beers....We can have a rough idea when our beer is ready (or use something silly like the 1-2-3 rule (which doesn't factor in things like yeast lag time or even ambient temp during fermentation) and do things to our beer willy nilly....but unless we actually stick "our toothpick" (the hydrometer) in and let it tell us when the yeasties are finished...we too can "f" our beer up.
If you use a secondary wait til fermentation is complete and even a couple more days before you move to secondary to clear the beer...Let the largest concentration of yeast start eatig byproducts of fermentation and begin to floculate out.
Atr the minimum check your grav on the 7th and again on the 10th day....if the numbers are the same, THEN move it to secondary...or just wait 2 weeks THEN rack to secondary (that's what I do, if I secondary) and leave it for a minimum 2 more weeks....
Or if you opt for the long primary/no secondary, just leave it for a month...
The yeast will clean out a lot of the off flavor stuff that a lot of new brewers call everything from "twang" to any of the other mis diagnosis.
Then leave bottle conditioning for a minimum 3 weeks (if not more) will usually take care of the rest.
Time really is our friend in brewing...