I currently have what was supposed to be scotch ale fermenting but due to the addition of roast malt had ended up as a stout type ale. However after 14 days in primary there is quite a bitter roasted finish to the taste. Should I a) wing it and bottle next week and hope the roasted bitter aftertaste rounds out or b) add some lactose when priming to round out the beer? It's currently not undrinkable but the aftertaste is a bit harsh. Your thoughts would be appreciated.