Originally Posted by BoxerDog
The only thing I would do next time is add more sugar when I carbed it up, its carbed but not as much as I would like.
Anyone else have the same experiance with aging this a bit?
How much sugar did you carb it with? I used 3/4lb and it was carbed much like champagne, I wished it was a little less carbed....My second batch came out better, as I used less.
The other batch I did using the Wyeast 3068 had a natural fizz to it probably could have just let that one go with out priming.
As far as the aging bit....I thought it tasted great right out of the gate. It didn't sit around long enough to age...