[nynor]

Originally Posted by red-beard

It's too hot to ferment here, without a fermenting refrigerator. I used to use Wyeast 1028 and would over pitch into a "used" fermeter. I was brewing every week then and I ran a 3 week cycle. 1 week in "primary" and then 2 weeks in a secondary. Then, off to a corny keg for chilling and forced carbonation.

For what you are attempting, I would use Wyeast 1214. With the 60CL crystal, I'd drop the carapils in the future. And ferment around 72-75 F, to allow more esters to form, since you are going for a more estery profile.

if you get a saison yeast from wyeast, you can brew clean, good tasting beer at fermentation temperatures well into the 80's F.

the carapils, especially at the amount the OP added, will lend body to the beer to balance the high alcohol content. an easier way, maybe not better, is to add a small amount of maltodextrin.