I have a question, which I think I already know the answer to... My friend and I brewed this as an extract in early December, kegged in early January, but we definitely have a harsh alcohol taste, even now after aging for 6 or so weeks. The fermentation temp where we stored this (basement) hovers at around 68-70 degrees, and we used harvested pac man yeast with a starter. Fermentation started after about 8 hours. I think we somehow got fusel alcohol flavors in there, which is odd, since I used the same harvested yeast a few weeks later for an IPA, which seems to be doing fine. I am guessing that we should just stick this one in a corner for a few months to mellow out? Could this have been due to using harvested yeast or just because it was a bigger beer?