Well, after two weeks in primary, I bottled with corn sugar. It's been a week since then, and out of curiosity I tried one last night. I don't want to jump the gun here screaming infection, but it was awful. I've read that time heals all beers, but I honestly can't imagine this stuff turning drinkable based on last nights sample. I'm ok with it being weak, but there's a strong alcoholish mediciny taste to it. It's only half a batch, but I'm really going to be disappointed if it's not even drinkable a few weeks from now.
I sampled it when I took the last hydro reading, and could sense a little bit of this taste, but I assumed it was just hop bitterness that would loose it's edge with time. It's much more prominent now. Time will tell I suppose, but I'm getting really frustrated since this is my 4th batch and I still haven't been able to make a beer worth bragging about.
Since this batch is literally half the strength of what I was shooting for, does that mean it's more prone for wild yeast or bacterial infections, or is gravity even related?