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Originally Posted by lorenae
A f.g. of 1.022 is terribly high- no wonder it tastes sweet. You kegged it, right? Otherwise, I'm thinking bottle bombs. Depending on the attenuation (I'm not doing the math!!!- I'm the math idiot), the beer is possibly/probably not done.
Lorena
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I agree with Lorenae. 1.022 is high and from a combination of a low amount (6g) of dry yeast into a high gravity under oxygenated wort that isn't a full boil will give you under attenuated wort in which you used hops more appropriate for a full 5 gallon boil.
In effect your yeast pooped out before it was finished and your bittering level wasn't enough to counteract the sweetness.
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