Corn sugar may have gotten your yeast drunk (too lazy to process the maltose). I suggest adding the corn sugar to the primary after initial fermentation settles down next time. That should get you a nice dry finish.
Yards uses pilsen as the base for their pale and it is one of my favorites. I did a pale using pilsen and really like the results. I like to use English pale as a base for my pales which results in a nice flavor that if maltier. However, if I am going got something cleaner and brighter pilsen...
Thanks for the replies. I hadn't thought too much about the temp at bottling. My primary fermentation occurs on the lower side. I may be bottle conditioning a bit too warm.
Hello
I have been having issues when bottling with English Ale yeast. I have used several varieties (Nottingham, and several English varieties of white labs products). The un-carbonated wort always taste just fine before bottling, but after bottle conditioning I get am unwanted sour flavor...
I use an under sink filter that has a carbon filter which helps remove chloramine. It needs to slow down the flow in order to be effective, but it makes a world of difference compared to standard tap water.