I brewed a cream ale recently. It was an extract kit with specialty grains. I steeped grains longer than I should have unintentionally(kids). I think I also used too much water. I tasted a bottle after two weeks and has a bitter aftertaste. I would describe it sharper than a bittering hops taste. I suspect tannins. My question is can tannins be eliminated by bottle conditioning? If not that's fine I can take the bad news. The bitterness isn't that bad to where ill dump them. Any info on this would be helpful. Thanks guys.