Too sweet but fully attenuated

Just popped one from a batch of petite saison, which has only pilsner base malt (90 minute boil), willamette hops (about six oz, most of it late, overall IBUs are low), and saison yeast (in this case, T-58, but I highly recommend 3711 as well). Absolutely delicious! The T-58 seems to have left a bit more sweetness than 3711, so it's a bit different (3711 makes much drier beers, with very low FGs, but is also delicious).

Simplicity. Nothing beats that.

 

I think one thing many brewers don’t appreciate is that gravity points aren’t generic. There is a flavor difference between a beer mashed cool and fermented with a low-attenuating strain (like your wee heavy), and one mashed hot and fermented with a high-attenuating strain. That’s because in the former the cool mash leaves shorter (sweeter tasting) sugar chains that the yeast doesn’t ferment.

I’d suggest upping your mash temperature, but going with a more aggressive yeast, say American ale. That said the, other two don't look like that's the issue. Maybe a too-warm fermentation is creating excess esters, which is giving the impression of fruitiness?

 

That was one of my issues for a long time. Try brewing a beer and only hit it with 2-3 grains. Force yourself to keep it at that. Youll see that simplicity can make some amazing beers.

That being said, I still will toss 5-8 grains into a beer from time to time. Just saying that some of my best brews kept the grain and hop bills simple and less muddled.

 

Cutting down on the crystal will help. How long did you bottle condition? Leaving it for a while might it mellow.

 

3 months in a ziplock in the fridge is far from ideal. Sounds like you figured that out though. Ideally, you want to store them Frozen and Vacuum Sealed (or Nitrogen Flushed).

 

ideally you want them fresh

 

LOL. Yeah. But that can only happen one time per crop.

 

So, at 3 months, perhaps you lost some IBUs. Anyone have that hop degradation chart handy?