So, it has been almost two months since I brewed a Rochefort 8 clone (Belgian strong dark ale). I threw a bottle in the fridge for a few hours and then cracked it open. Upon tasting, it was very good, flavor wise. Could make out some strong estery and banana scents. However, it seemed to have a carbonic bite to it. Not exactly pleasant, but a little swirl here and there seemed to get rid of it as it warmed up. I had it bottle conditioning for about 4 weeks at 75F. I then moved it to our basement where it is 60-65F, but has crept up to almost 70F during the summer months. I placed it on the floor, assuming the floor would hold a temp closer to 60-65F than the air would.
Do people think this may be overcarbonated? Will the carbonic bite mellow with more age? Should I have not placed it in the refridgerator for so long? Curious as to what people's take is on the whole "carbonic bite" issue. Thanks!
Albert Einstein defines insanity as doing the same thing over and over again and expecting different results.