I have an amber ale that I bottled about 2.5 weeks ago. It has a strong alcohol taste on the finish that is really off-putting for me. I used one pack of dry Nottingham yeast, which I probably under pitched (starting gravity 1.066). I let it ferment in a closet for 3 weeks at an ambient temperature of 69-70*, which I now realize was too high of a temp, and it got down to 1.010. Any solutions for getting rid of, or minimizing, the strong alcohol taste? Any chance of it fixing itself with aging in the bottle?