This is already after the fact, since the batch has been consumed but... My pale ale that I made had quite a 'yeasty' taste. It still wasn't bad, though I would have preferred it to be a bit milder. What is a good course of action to take the next time around to help resolve that? More/less time in fermentation? Use secondary? More time bottle-conditioning? Would any of these affect the yeast taste at all? Thanks!
Without knowing more about which yeast strain you used it is hard to say if a yeasty taste would be expected, but more time in primary and secondary fermenters would likely solve the issue.
Also, if you have available space in a fridge, cold crashing in secondary for a few days to a week before bottling/kegging can help clear the beer and make a lot more of the yeasties drop out.