Im thinking about the inevitable priming of the beer prior to bottling.
I dont want to use dextrose because i hate the way it imparts a cider taste to my brew.
My options are: Dry Malt Extract OR Light Malt Extract "syrup"
I dont want to change the favour of my first AG beer.
Which one would you guys use (for a 70% wheat 30% pale two row, Wyeast weihenstephan strain Hefe-Weizen)??