What's it taste like? Generally a few points in either direction is not noticeable enough to need to be "fixed".
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+2 to all of this. If you're looking to try out a Saison yeast, then you probably want to brew a Saison to start. If your temps are too high to brew a Pale Ale, then I think you're better off holding off until you're able to do it properly.Since you using a saison yeast I would do the second one. Bouncing off the discussion on caramel malts in another thread, I really do not care for caramel malt and saison yeast. I would also ask what you are looking for in the grist composition with a saison yeast? That yeast is going to throw out a lot of character. I would also caution the amount of ibu's you put in with this yeast.
Good advice. BrodyR - I'm just trying to figure out what you're shooting for here. I see 'pale ale', Maris otter, and saison yeast. I personally only use Maris Otter in British styles (though some use it in American ales). I agree with kmccaf to watch IBUs and limit crystal in saison. Was there a style or specific beer you were wanting to emulate ? Not being critical - I like to brew to style usually for the challenge, but there's a place for experimentation too. Just curious.
I am sorry to disappoint you, but it's a personal preference. Crystal malt screams "artificially flavored" to my taste buds. It's the craft beer equivalent of using caramel coloring in American Dark Lager.What about using it in English Ales? I know it's used in Old Peculier, and I wouldn't be surprised to hear that it's fairly common practice across the pond.
I just finished reading For the Love of Hops. It was a great read with many interesting stories about the history, who grows them, and how the pros use them. There are some useful technical details, but not to the extent you find in the yeast and water books of the Brewers Elements series.Frankly, I don't think you're going to find anything with greater technical details outside of Stan's book unless you start reading through journal articles. A lot of Stan's info is based on very recent research. And there is still a whole lot of research that is ongoing, which is probably why there's no real consensus on things like recipe formulation and so on.
I am looking for recommendations for books about hops that cover the more technical details like the major compounds, effects on fermentation, recipe formulation, biology, etc.
I remember that stretch well. That's the week my central air died.66° and overcast with a light breeze, and I'm loving every second.Yeah, we had a stretch last week that was hotter and certainly more humid than most of July and August. I was outside last night looking for auroras around midnight and it was definitely autumn. Slept like a baby. Now its time to drag my feet on my girlfriends requests to get out the bigger comforter.
+1 - 2 weeks just isn't enough time to call it undercarbonated. My bottled beers are typically drinkably carbonated at 10-14 days, but are still finishing carbonating 3-4 weeks after bottling. Give it some more time.
On bottle conditioned beers I find sometimes you get great carbonation after a week, but sometimes it takes a month.