Carbonic Acid

[darby_ross]

I've recently kegged a rye pale ale about 2 weeks ago. I didn't have room in my kegerator so I primed the keg with 2 oz of dextrose and let it sit in the closet until a free space opened up. I then put my keg in and set the psi to 10 at 43 degrees. It sat there for another week. I tasted it today and it has very carbonic acid bite. From my understanding carbonic acid is mainly noticeable in overcarbed beer not undercarbed. Unless it just needs more time to mellow out and dissolve into the beer.

Any thoughts?

 

[WayFrae]

Does the beer foam excessively on the pour or feel overcarbed?

Are you sure it is a carbonic acid bite and not another acid like lactic or acetic? The latter two would be from an infection.

 

[darby_ross]

It's not foamy. I since have been releasing co2 from the keg and it has gotten better in taste. I wonder if it was just an excessive amount of co2 that just hasn't dissolve completely in the beer.