I tried brewing a batch of Edwort's Haus Pale Ale using the extract+steeping version. I shortened the boil time very slightly to match the AA% I had in my hops, but otherwise followed everything else. Did a full 5.5 gallon boil, cooled to ~75F, pitched 1 packet nottingham, and left it in a minifridge with a temperature controller set to 58F for 5 weeks. I then cold crashed it, (accidentally letting it freeze briefly), but then transferred to a keg and force carbed.
The beer is quite good, except it doesn't seem similar to a pale ale at all, but more like a belgian ale, with mildly spicy hints of phenol and bananas, and maybe some slight sweetness. While I rather like it, I don't understand what could cause it to turn out this way, as it was temp-controlled the entire time. Was it underoxygenated and stressed the yeast? Could it be a very slow contamination? The final gravity was in the 1.010-15 range, so underattenuation doesn't seem likely.
The beer is quite good, except it doesn't seem similar to a pale ale at all, but more like a belgian ale, with mildly spicy hints of phenol and bananas, and maybe some slight sweetness. While I rather like it, I don't understand what could cause it to turn out this way, as it was temp-controlled the entire time. Was it underoxygenated and stressed the yeast? Could it be a very slow contamination? The final gravity was in the 1.010-15 range, so underattenuation doesn't seem likely.
