Had a 5 gal scottish -80 ferment in the primary for 3 weeks. Tasted great, and no green at all (1.044 OG, 1.010 FG). I batch primed with 3.8oz corn sugar and bottled. After 4 days, the bottles had successfully carbed, but I now taste a pronounced acetaldehyde and green beer flavor. The off flavors are similar to what is characteristic in a high sugar belgian.
Question: is this just the carb sugar fermentation needing to be cleaned up? Is there another priming sugar I can use in the future that can reduce the acetaldehyde? Does DME carbing taste any different?
Thanks for your input!