I still have more Ahtanum hops to use, so I thought I'd reuse the yeast from my previous pale ale recipe and try more of the hops. I'm going for a slightly sweet and malty beer, but hope that some of the darker malts will provide a bit of dryness/balance. The hops are really just being used for bitterness and a touch of flavor/aroma on top of the malt focus.
There are lots of nice, sweet malt tastes in this one at bottling. However, there's also some slightly strange taste that I can't quite place. There's really not much chance that yeast got too hot and/or overwhelmed at any stage of either fermentation I used it for, but I almost taste some some of those spicy notes that sometimes accompany stress. It's pretty confusing. Maybe it'll taste different in the bottle.
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