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  1. A

    Bottle Contamination? No, but cool Yeast Pics!

    Nice pics! A gram stain would be useful for this kind of thing too. Or just a nucleic acid stain. As long as it's confined to the nucleus, it ain't bacterial.
  2. A

    stopped fermenting

    Does that assume you make it down to 1.010 or so? OP: To calculate the ABV, subtract the final gravity from the original and multiply it by 129 (have also read 131).
  3. A

    stopped fermenting

    Thanks, I tried the Wyeast German 3333 for a wheat beer this time. I was shooting for 1.047 but got 1.042ish. Could the nearly 2 quarts of starter, started days earlier make that difference? Don't mean to threadjack, but I think the original poster is probably in great shape. :)
  4. A

    stopped fermenting

    Hi. I've only just started too, but are you sure about those readings? That is almost 6.5% abv by my calculation? My recent first batch went from 1.05 to 1.02 (give or take 0.001 on each). It's higher than I'd like, but I did use Munton's as well. Pitched more yeast after it stayed at 1.02 for...
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