The "cidery" thing is a myth that should have died 15 years ago but is perpetuated by a very few Papazianites.
This is why I couched my response with "To me.." and "I find...", to make it very clear that my response is 100% subjective.
In the case of my brews, the DME priming was the single change that chased away that flavor. I moved from extract to all-grain brewing... still there. I changed mash-temperatures within a single recipe... still there. Switched to DME... all of a sudden it was gone, and has been since I made the switch. I know that in actuality, it "should" make no difference but it does. For about $2 extra per batch, it allows me to enjoy my beer more. I agree that to other people, it probably makes no difference.
I totally respect that. Cheers.
For whatever it's worth, when I prime a honey beer or mead, I do find it helpful to use honey for priming instead of simple white sugar, as the honey does seems to add just the slightest hint of fresh honey flavor.
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