I just brewed the Petite Saison d'Ete NorthernBrewer Extract Kit with Wyeast French Saison #3711.
Couple of things I did and want to do, but I'm really second guessing whether my monkeying around will be the downfall of this beer?
1. I decided on a whim to add 1/4 cup of Clear Candi Syrup 1# to the brew along my malt addition.
3. Now I'm thinking that was a mistake. I've never heard such action in a carboy before now. With all that extra sugar I'm wondering if I should perhaps pitch extra yeast (White Labs WLP351 Bavarian Weizen or champagne yeast) just to dry it out?
OG1052.
Any ideas on how the addition (candi) will transform this beer? Any ideas on whether I should add another yeast to dry it out?
Couple of things I did and want to do, but I'm really second guessing whether my monkeying around will be the downfall of this beer?
1. I decided on a whim to add 1/4 cup of Clear Candi Syrup 1# to the brew along my malt addition.
3. Now I'm thinking that was a mistake. I've never heard such action in a carboy before now. With all that extra sugar I'm wondering if I should perhaps pitch extra yeast (White Labs WLP351 Bavarian Weizen or champagne yeast) just to dry it out?
OG1052.
Any ideas on how the addition (candi) will transform this beer? Any ideas on whether I should add another yeast to dry it out?