I'm still new to brewing and decided to try a Bavarian heffewiesen. Under suggestions of the guy at my lhbs I fermented between 72-76°. Sat in primary 10 days secondary 10 days bottle conditioned for going on week 3 now. I've read a lot lately and have discovered most likely my yeast taste problem is from high ferment temps and will do so lower next batch. But I'm wondering if with age will that strong taste fade out or am I stuck with a lot of bottled yeasty beer.