I’m happy to report that my second batch was a success. For my first batch, the grains were probably damaged in transit and did not ferment properly. Hence, the overly sweet taste. I fermented my second batch for the same 48 hours and the taste is totally different. There’s a real acidity and tartness now with an underlying sweetness that I can barely detect. Plus, I’ve noticed the size of the grains got bigger and the number probably increased by more 20%!
I want to thank everyone for their expert advice.