I asked the groom after the rehearsal. Apparently I'm staying in the foothills which means I'm near Red Rocks and not far from Tommy Knocker Brewery so I think I found my answer.
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Raising the temps at the end of a lager fermentation can help clean up diacetyl. I wouldn't let them get too warm or have them go up and down a lot though.
Temps are supposed to drop again tomorrow through the beginning of the weekend so I wouldn't bottle quite yet.
Now I want to try brewing this again!! SABL is one of my all time favorite beers. I must confess, I've mutated into a huge beer snob in the past couple years... but I still always love my SABL. It just really is THAT good!! And to those who don't agree, just admit that you're wrong, and we'll all get along fine!!
While far from one of my favorite beers (I won't argue with your tastes) there have been plenty of times when I was very thankful that an establishment had Boston Lager. It certainly is a fine beer. no argument there!
Sometimes I wonder if there is something wrong with with my personal feeling that every beer under 1.065 is a "session beer"....
My base saison recipe is 1.040 OG. It's simply Pils, wheat and Aromatic, using 3711. It makes a great summer session brew.Short detour here- do you get apple or pear from 3711? I'm drinking my saison and I'm hoping it's not acetaldehyde. The flat gravity sample was pepper and fruit, but not apple. Three weeks in the bottle so I was expecting it to be a little green, just not green apple.
I did a bit of tweaking and settled on 82% Vienna, 5.1% each of flaked oats, wheat, & rye, and 2.6% acid malt. Hoping to give it a bit more complexity/malt characteristic.
A little shrinkage is acceptable...on the ribs.At 45 I'd be wearing a hat and gloves.At 45 I would be naked.