I posted a question here before about what I decided was an 'extract twang' flavor. I tried a bottle from batch #2 yesterday, and I noticed the same thing. Here's where it gets interesting.
My brew has only been in the bottle about at week so far, and the situation was the same last time I noticed this, so I'm beginning to think that the flavor is potentially from unconsumed priming sugar. Could that be? Also, I found the carbonation level to be just fine, and I'm worried about over-carbonation if there is still priming sugar left.
I had the same fear for my last batch and decided to refrigerate it in order to stop the yeast from carbonating further. This ended up causing around a third of the bottles to be under-carbonated.
So if this is priming sugar related, would I be better off stopping the carbonation now, risking slightly sweet/flat beer, or should I continue letting it rest, and risk bottle bombs?