Its been about two weeks. Funny you say that... I did poke through a very thin bit of krausen lingering around to take my sample. From my limited experience of sampling, this bitterness seems the most out of place than any other beer I've made. Not saying it's the end of the world, but it's just soo tasty if it weren't for this harshness!
I do realized 2 weeks isn't long, but I guess the reason I posted was because I was hoping to find which method would be best for my beer. Can you explain "yeast bitterness" to me? I guess I've never taken a swig of yeast, but is it actually bitter??