honey color change

I harvested my honey late August from 3 different hives. It was a clearer honey than last year and has a marvelous flavor. I think more white clover and black locust than last year. Over the past several weeks it has started to thicken quicker than I would expect and some minor crystallization. Flavor is still excellent. I am assuming it was a little too wet yet and now will progressively crystallize through the next months. Does this mean I took it off too early? I did not use a hydrometer, although a friend has one which I may need to use in the future. I would like to avoid this mistake in the future. Thanks for suggestions.

no mistake-some varieties of honey just do that much faster than others. i dont find the flavor changes,just the texture.

Just Wiki honey crystallization.... honey with less water actually crystallizes faster (since sugars are more concentrated), but it's more of the glucose to fructose ratio overall.

Darker honey would either come from a buckwheat or similar nectar source. Older honey tends to be darker too. Leftover from last year maybe.

Some gentle warming in a pan of water on a stovetop will bring it back to liquid pretty quickly or perhaps you are just as happy using it in its current state? If it was too wet (highly doubtful in this dry summer) it would have some bubbling and a fermented smell.

140 degrees max or it may toast some of its natural ingredients. Slow heat up is best. Last year had some bottles go "Creamy". It's fine if you like that, yet the water content was rather high too.

We produce Buckwheat and there really is no mistaking that robust flavor, The other "Dark" honey in our area comes from Knwotweed also called Japanese Bamboo. It is almost red in color since it blooms near Golden Rod in area but can be almost buckwheat color if it is more pure. Unlike the strong buckwheat, it tends to have a more "Savory Sweet" flavor and it crystalizes as smooth as glass.