and its not bad. Not good, but not terrible. I brewed the American IPA from AHS the result is a little sweet. Almost like the sweetness of a barleywine, but not good. Where is this sweetness coming from? Will it subside with age?
If you did not take an FG you have no idea whether it was done fermenting. Any residual sugars from an incomplete fermentation would definitely come through as sweetness on the palate. The problem is that if they got stirred up with the yeast and finally get fermented in the bottle you could get even more undesirable results. If your beer starts getting overcarbed as it ages refrigerate it or burp the bottles.I don't have a FG reading but the OG was 1.070. The beer spent two weeks in primary and 2 weeks in secondary. I had very vigorous fermentation and I even blew the top off my 5 gallon carboy. Rookie mistake. Any other problems that may cause the sweetness?