Did the BCS dry stout and it has a taste at the end that is off-putting. It has only been conditioning for a week and a half, so it could be a matter of letting it sit for a while longer.
Also, what would be your ideal way of bottle conditioning...as far as temperatures? Two weeks room temp then a week at fridge temps? Would a week at fridge temp buy you anything over room temp then cool before drinking?
There is a local club competition next week. I am going to submit this beer plus a better tasting (to me) APA to get some feedback besides the lame friends feedback that I have gotten up to this point. I think my patience might need to be recalibrated, but I also feel that there is a hole in my brewing that needs filling.