I recently started tasting my pre-fermented wort after I've taken SP readings, just to see how it tastes vs. how the finish product tastes. The latest batch, which is an experimental Imperial Stout recipe, tastes overly sweet, almost like a cup of coffee that you've put WAY too much sugar in. I can only assume, based on the huge amout of extract I put in that this is the result. Also, as the yeast does it's thing I can only assume that a good amount of that sugar will be used up by the yeast. Anyone else have any thoughts, or will that flavor transfer over to the final product?