Acidy 1 Week into Bottle Conditioning

For the sake of science, I chilled one of my bottles of rye PA (made from a kit) one week after bottling day. Tastes great except there seems to be too much acidity. I should note that this batch only yielded 39 12 oz. Bottles (expected yield was 5 gallons), but I used all the priming sugar provided with the kit. Is this part of the natural carbonation process and should mellow out, or am I creating too much carbonic acid? Thanks.

I always end up with 48 bottles, got 49 once but broke one while capping
only 39 ? your pushing close to a gallon low. You will get a higher carb but you should be fine.

There was a lot of grain in the recipe and I didnt do an adequate job of draining the wort.

Let them sit at least 3-4 weeks and they'll mellow. Then chill for at least 48 hours prior to drinking and they'll be fine

unionrdr said:

So not enough water in FV? Did you sparge?

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I did, but to maintain OSG, I didn't add that much water to primary fermenter. I left too much water in the grain.

FatBaldBeerGuy said:

Let them sit at least 3-4 weeks and they'll mellow. Then chill for at least 48 hours prior to drinking and they'll be fine

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Thanks. That's what i needed to hear