I'm working on my first batch of a bourbon barrel porter using one of the porter kits from midwest but I've run into a problem. I used oak chips soaked in the bourbon for about 3 days in the primary and removed prior to bottling. Its been in bottles for about 2 months now and still has an extremely tannic finish. I'm guessing that I over oaked; has anyone had a similar problem? Will the tannins mellow with more time? Its so tannic at the moment that its almost undrinkable.