I have growing concern that my first BIAB did not go well. I was brewing an irish amber ale. The grains I ordered did not come crushed so I just used a blender a cup at a time. So I way over crushed will be the first problem. I mashed at 152 strike water at 162 and only did a light fly sparge at 166 to bring up pre boil volume. I used bought spring water. After taking a starting specific gravity (1.056) I tasted the wort and it had a strong bitter after taste. I fermented for 11 days did a gravity reading (1.01) and tasted it again. There was again this very strong bitter after taste.My question is did I extract tannins from over crushing? Or am I judging to soon and this off flavor will go away in time. The beer is still in primary and will stay there for another 2 weeks this is my first time tasting beer at this stage so for all I know it might be normal. Any help would be appreciated.