Hi, my first batch of beer is ready and it is far too sweet. For one, I think the hops wern't boiled long enough so I do not have enough bitterness, for another I think there is a lot of dextrins in it (possibly, can I check?) and thirdly I think there are a lot of fermentable sugars that haven't fermented... When brewing I waited until the air in the airlock was level, I assumed this was the end of the ferment, I then bottled it. I did not use any priming sugar, when I opened the bottle 2 weeks later there was still some head on the beer, leading me to think the head had come from fermentable sugar. Any idea why this fermentable sugar was not turned into alcohol while the beer was in the fermenter? Many thanks, Alec