How to cut bitterness during fermentation?

[ExplosiveJoseph]

I have a coffee brown ale which upon transferring from second fermentation to bottling, tastes wag too bitter. I'm looking for a way to sweeten it during secondary. If I'm correct, if I add sugar of honey the remaining yeast will eat it negate the sweetness. Any ideas?

 

[Revvy]

Don't do anything, but read this.

Bitterness will fade with time, once it's been in the bottle for a few weeks.

 

[ExplosiveJoseph]

Thanks revvy. I'll do just that.