Originally Posted by Calder
You got 61 and 70% attenuation, and 11.5 and 13% abv.
I think yeast gave up because of the alcohol. I've never made a beer that big, so I would not be sure how to bring it down further. Probably best to use a cake or big active starter.
It also depends on how many fermentables you have left. If you used lactose, or a lot of specialty grains, you might not have much left.
I agree, drunk yeast.. Tho not bad considering white labs says 10% is top end for 007.
I don't think a big cake or starter will do anything unless it's of the right yeast...and that's what I'm wondering... Which yeast?
I didnt use lactose or an overwhelming amount of specialty grains. But, I did put molasses in it, which I thought would lean it out a bit.