When I add sugar (corn or table) to my wort, I do this to achieve a dryer beer. So, when I add sugar to the fermented beer to carbonate it, am I also drying out the beer? It sure doesn't seem like it.
I was thinking about this as I drank a delicious cream ale that I carbonated with 5 ounces of table sugar, which is about twice as much as I use for most of my other beers. It came out exactly how I wanted, but as I was drinking it, I was wondering about how and if the priming can affect flavor.
Any thoughts?
I was thinking about this as I drank a delicious cream ale that I carbonated with 5 ounces of table sugar, which is about twice as much as I use for most of my other beers. It came out exactly how I wanted, but as I was drinking it, I was wondering about how and if the priming can affect flavor.
Any thoughts?