Ok, I posted two weeks ago, I made the bass ale with 10x to much roasted barley, making if a stout. I tried it tonight after two weeks fermentation and was actually quite good although flat. I realize it will carbonate with kegging and bottling, but what I am really worried about is a strong aftertaste. Will that clam down with a little aging ? I am also wondering if the real high PH of my ware may be cause of it. The PH is 7.9, country well water very hard from limestone.