Roast bitterness aging off?

[cswalker]

Sorry, I couldn't find anything with search.
I brewed my first porter, and it tasted fine and dandy till carbed up. The roast bitterness is overpowering now. I did use the grains in the mash. Should have steeped. Live and learn.

Will the bitterness age off in the keg? Is there a way to save this that I can't find?

 

[xpops]

is it possible it's over carbed? that can cause a bit of a bite as well, if it wasn't that strong before carbing. I had the exact same thing happen with a bottle conditioned stout...

 

[RM-MN]

My porters and stouts always improve with time and the sharp bitterness becomes more mellow. Unfortunately that takes more time than most people are willing to wait for. I have learned to give a robust porter about 3 months before cracking a bottle. (note that I bottle, not keg) My latest stout got really smooth between year one and two.

 

[estricklin]

Sorry, I couldn't find anything with search.
I brewed my first porter, and it tasted fine and dandy till carbed up. The roast bitterness is overpowering now. I did use the grains in the mash. Should have steeped. Live and learn.

Will the bitterness age off in the keg? Is there a way to save this that I can't find?

Can you share your recipe? Steeping and mashing aren't much different for specialty grains, especially dark roasted ones.

I had a problem with my scale once and made 10 gallons of an extremely over-roasty porter, it did not age out but hoping your case isn't as bad as mine was.

 

[cswalker]

Thanks for the info. I did degas a bit thinking it might be exacerbated by the carbonation.

here is the recipe:
-

12 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
1 lbs Munich Malt (9.0 SRM)
8.0 oz Black (Patent) Malt (500.0 SRM)
8.0 oz Chocolate Malt (350.0 SRM)
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
2.00 oz Cascade [5.50 %] - Boil 15.0 min
2.0 pkg English Ale (White Labs #WLP002) [35.49 ml]