Brewed 3 weeks ago
4# cooper's light DME
2# clover honey
0.5# Crystal 20 (steeped)
0.5oz Saaz and Hallartau @ 60
0.5oz Saaz @ 20
0.5 Hallartau @ 2
WLP005 pitched from a 1L starter
(yeast and hops are what I happened to have spare when I got the bug to make a beer :P )
Transferred to secondary @ 10 days and added 5# of 160 degree water pasturized pitted apricots and about 2quarts of water. Secondary fermentation took about a day to take off - now, 10 days later, the beer tastes great, but is more tart than I care for. I don't suspect infection nearly as much as I suspect early-season apricots.
Anyone know a good way to reduce acidity without introducing off-flavors?