...and I'm not sure how to feel about it. How much sweetness can I expect to taste from the unfermented priming sugar?
This was a hefeweizen kit from AHS, all extract + steeping grains, fermented w/ Wyeast 3068. It sat in primary for 2 weeks, and I bottled it last night. I'm happy with it in one respect, as it definitely has the aspects of a traditional hefe.
Problem is, on top of the traditional hefeweizen flavors & aromas there is a definite cidery sweetness. Of course, I didn't taste it before adding the priming sugar. Obviously, adding unfermented glucose to the beer is going to make it taste sweeter than the final product will, but how much?
For those of you who taste their beer at bottling time, does the priming sugar add noticeable sweetness that goes away as the beer carbonates?
Is it time for me to RDWHAHB, or did I manage to make cider despite not using any sugar in the wort?
This was a hefeweizen kit from AHS, all extract + steeping grains, fermented w/ Wyeast 3068. It sat in primary for 2 weeks, and I bottled it last night. I'm happy with it in one respect, as it definitely has the aspects of a traditional hefe.
Problem is, on top of the traditional hefeweizen flavors & aromas there is a definite cidery sweetness. Of course, I didn't taste it before adding the priming sugar. Obviously, adding unfermented glucose to the beer is going to make it taste sweeter than the final product will, but how much?
For those of you who taste their beer at bottling time, does the priming sugar add noticeable sweetness that goes away as the beer carbonates?
Is it time for me to RDWHAHB, or did I manage to make cider despite not using any sugar in the wort?