Originally Posted by parrotpoet
I kept it between 68-70. fermentation was pretty vigorous first couple days. took about two weeks to eventually attenuate down to about 1.020. I kept the bottles at 68-70 degrees since last Jan. it's a mystery. I even added a bit of US 05 to a couple bottle a few months ago and recapped. no difference. I can only think that maybe, somehow I just ended up with WAY more alcohol then expected.
That's super interesting.. the only thing I can think of is that your primary fermentation temp was 5 degrees higher during primary fermentation.
What kind of yeast are you using? Maybe your yeast has a low alcohol tolerance.