I recently kegged an IPA that I dry hopped both in the secondary and in the keg. This is only the 3rd batch I have kegged and decided to not quickly force carb this time around. I racked into the keg, hit it with about 30 PSI to help set the seal and purged out all the oxygen. They I just set it to 10 PSI and left it. I took a little sample after a day or two and the taste was perfect, although undercarbbed, of course. I tasted again a day or two later and still tasted very promising. Then after 8 or 9 days it had kind of a harsh/metallic after taste. I intended to let this sit for about 2 weeks before drinking so hopefully this will pass?
It seemes like in reading other posts people have experienced carbonic acid after force carbbing. Is this still the likely culprit here?