Bluesman, I'm planning on using cane sugar,thats all I've got in sugars, or I could use some wildflower honey. I was thinking dark malts to help lower the ph. I'm not sure about crystal malts doing the trick and it would probably take too much roasted malts also. The last batch I kinda panic'd on added "about" 3 oz of pale chocolate and an oz of roasted barley trying to lower the ph... didn't do squat hardly except it smells like a great cup of java.
I also tried a tablespoon of lactic acid in the mash, it did lower the ph "temporarily". Its definitely going to be a suprise when I drink it.
But the centennial hop aroma was amazing.... maybe the only bright spot in the brew day.
Denny, I've never used 3724 or any Belgian yeast yet. I just picked it because the description said it threw a lot of fruity esters. But I've read a few posts that indicate differently?