I made an AHS Becks Extract, lagered it in the beer fridge for 2 months. As I recall it tasted OK then. Then I used 1.25 cups of light DME as my priming sugar when bottling it. That was also 2 months ago. Unfortunately the beer still tastes of DME. I guess the yeast did not fully consume the priming malt. I assume that at this point I shouldn't expect the sweetness to go away.
Any suggestions on how to avoid this problem in the future?
PS - it does have some carbonation but not extremely fizzy.
Any suggestions on how to avoid this problem in the future?
PS - it does have some carbonation but not extremely fizzy.