sharkuttack
Active Member
I bottle all my beers because I brew a lot and i like a variety without having to buy a bunch of kegs and a fridge.
I always add 4 oz corn sugar as priming sugar no matter what the style.
I have noticed that over time the flavor profile changes almost drying out the beer more.
I'm wondering if the priming sugar jump starts the yeast enough to consume wort sugars as well, resulting in a drier beer.
maybe i should consider adding less priming sugar to keep it tasting more balanced?
I always add 4 oz corn sugar as priming sugar no matter what the style.
I have noticed that over time the flavor profile changes almost drying out the beer more.
I'm wondering if the priming sugar jump starts the yeast enough to consume wort sugars as well, resulting in a drier beer.
maybe i should consider adding less priming sugar to keep it tasting more balanced?