Phenol question

Haven't posted in a while. I brewed a simple American wheat a while back, using yeast I had harvested from Boulevard Wheat, made in Kansas(?) I think. Everything went fine, been bottled about 3 weeks now. For what it's worth, left in the primary about 6 weeks--longer than what I wanted, but far less than some I've read about here.

Now, I've never had tasted or smelled phenols, until now I guess. I think this beer is it. It seems pretty strong, though I really don't have a basis for comparison. So, the question is will this (ideally) go away, or at least diminish with additional bottle conditioning?

Also, out of curiosity, anyone ever harvested and used this yeast? (I sent an e-mail to Boulevard for more info on the yeast, but never received a reply.)

Phenols or even fusel alcohols don't really go away or reduce over time. I'm not familiar with that beer or yeast, but perhaps this is a character of the yeast?

If it really tastes phenolic/medicinal you can try and cut that taste a bit with some lemon, either a wedge per glass of beer or to taste in the bottling bucket/keg.