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Too lively. A fairly common problem and relatively easy to fix. There are three main causes here. The excessive use of priming sugar, where you need to decant into a large covered vessel, avoiding contamination. Too high a storage temperature. Just remove to the correct temperature of between 50-55F. And too high a specific gravity when bottled. Add half a teaspoon from the starter bottle, do not seal too tightly, and release the gas daily. Yeast Bite. As the name suggests this is an excess of yeast, giving an intense acrid bitterness. An excess of yeast can be removed from the periphery of the fermentation vessel along with any waste matter by simply using a damp cloth. Any yeast still in suspension can be dealt with by adding more finings. Sometimes storing at too high a temperature will cause sediment to rise and disperse. Simply remove to the correct temperature of 50-55F. Something to think about when home brewing beer.