I just tasted a rather green dry stout I brewed recently and was surprised to get a lot of "tannin" type flavor from it. I tasted it from the fermentor before bottling and it was quite smooth (although extremely dry) and I am just surprised at how many off flavors bottle conditioning has created. I haven't seen this in a beer before, but then again I haven't brewed a beer south of 1.01.
I'm not worried, I'm sure the flavor will mellow out when it has been given proper time to condition, I'm just wondering if anyone else has experienced this with dry stouts or the like? I used wyeast irish ale.