Priming Sugar

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I'll add some here. The sugar you added wouldn't add sweetness since that sugar is fully usable by the yeast. Sweetness is from a mash issue. Too high temp produces unfermentable sugars. Or what we say, body. The balance between that is the tricky part.
 
I'll add some here. The sugar you added wouldn't add sweetness since that sugar is fully usable by the yeast. Sweetness is from a mash issue. Too high temp produces unfermentable sugars. Or what we say, body. The balance between that is the tricky part.

Yup

Also poor attenuation and dare I say a stuck fermentation..
 

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