older ingredients and aging

[Jaeger48]

So I ordered a B3 kit a couple months ago and finally got around to brewing it after the ingredients (grain and LME) were sitting at room temp for around 2-3 months. I had the hops in the fridge so I wasn't worried about them. I brewed the kit which sat on the trub for 4-5 weeks while I waited to get all the components for my keg kit.
I racked and kegged the beer letting it carbonate for a couple days. I believe it's over-carbed right now (no thermometer in the fridge but in the low 40s) and was sitting at 12ish PSI. The beer is coming out all foam so I backed the pressure off to about 7 PSI which errs around the 2 volumes mark.

My wife and I tasted a bit of twang in the finish while it was carbonating. The starting palate is nice and chocolaty but now it has even more of that twang. I'm certain the over-cabonation is is contributing some of the harshness but I'm also sure the age of the ingredients has some issue in the final beer.

I have 2 fresh kits that I brewed this past weekend that are going to be going into the keg next weekend and the question comes- do I take this batch with problems and put in the garage to lager or do I dump the batch and use the keg for one of the good batches?

I know some people are going to jump on my balls for suggesting the dump but I only have the 2 kegs and since making the switch I've dinged my bottling bucket (regardless I loathe the idea of bottling again) so bottling is out of the question. I'd rather wait another week and buy another keg. I'm not sure if the 'twang' will age out or if it will remain over time. If it stays I'll want to dump no matter what.

Thank you for reading through all that explanation ^^

[straight cash homey]

I'm guessing the twang is the extract twang which will not mellow, every batch I made with extract had that twang. so dumping will not help if the next batch you brew is also extract. i've heard it has to do with the freshness of the extract, but i was getting all my ingredients from B3 and I know their turnover is extremely rapid so I think the twang is just extract related. if that's where you're at in your brewing timeline, you just might have to learn to live with the twang until you get fed up and move to AG. which I highly recommend. you wont regret it, and it's not that big a deal. build a dennyconn mashtun and do it. http://hbd.org/cascade/dennybrew/

[Sent From My iPhone]

Many people claim that adding the majority of the extract late in the boil helps eliminate the twang.