I cracked one of my American Pale Ales last night. Its definitely drinkable but theres plenty of room for improvement. I had been tasting a bit when taking hydrometer reading through out fermentation to get a feel for how the flavours were developing, and I must say it tasted better when I bottled it than it does now (2 weeks later). 
So I think the problem was when I primed the brew. All the flavours are still there but they seem dominated by carbonisation. It is very fizzy, to the point you can feel the bubbles almost sting your tongue on contact. Also the head does not hold together for too long. The head also is very light and fizzy. I just used castor sugar (as advised by HBS) to prime and I think this may have had an adverse affect. Since I bottled that last batch Ive read a lot about priming with dextrose and DME.
Am I right in thinking it was the castor sugar that caused my probs? Or does it just need a little longer in the bottle?
Ive got an ESB wheat beer in the primary now. Would you recommend dextrose or wheat DME for priming this batch? Im a little concerned the wheat DME may make it a little too malty.
So I think the problem was when I primed the brew. All the flavours are still there but they seem dominated by carbonisation. It is very fizzy, to the point you can feel the bubbles almost sting your tongue on contact. Also the head does not hold together for too long. The head also is very light and fizzy. I just used castor sugar (as advised by HBS) to prime and I think this may have had an adverse affect. Since I bottled that last batch Ive read a lot about priming with dextrose and DME.Am I right in thinking it was the castor sugar that caused my probs? Or does it just need a little longer in the bottle?
Ive got an ESB wheat beer in the primary now. Would you recommend dextrose or wheat DME for priming this batch? Im a little concerned the wheat DME may make it a little too malty.
