Well it's still fermenting. Albeit to a lesser degree. No large bubbles are coming out if the airlock but plenty of small ones are seen in the froth. It itself is less foamy. This could be because fermentation is naturally dying down. It was also a very cold night last night, which could impact it.
On reading up, I am no worried about a possible tannin flavour because of boiling of grains. Next time we shouldn't do that. Only time will tell.