So the result from this thread, http://www.homebrewtalk.com/f163/car...i-work-205061/
caused my batch to have that astringent sour bitterness that makes your tongue feel like your drinking paint remover. (because i wasn't home to sanitize the bungs and tubing for the blow-off tube, I think.) So i kegged it anyways, and added 1.5oz of med toast American oak chips, and 2 oz of whole leaf amarillo. So it is only about a week since kegging this and it is carbed pretty good and the bad taste is almost completely gone.
BTW I tried it the other day after it was carbed slightly and it was still bad. Only a little bit more time and the hops and oak are saving this beer.
---Also i know it green, and don't really care, i can't brew fast enough to keep up with me and all the other people who drink it.