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  1. B

    Uncooperative Belgian Strong, any ideas?

    In short, my belgian strong finished too high @ 1.037 (SG: 1.105) and tastes unpleasantly sweet. The recipe is based off Jamil's brew like a homebrewer, and mash temp was 151F. Yeast was Wyeast trappist high gravity (180 mL slurry). Fermentation temps were controlled, starting at 68F and rising...
  2. B

    How long to ferment when honey is added to the secondary?

    First, I have searched and read multiple posts, but I did not find a suitable answer. How long should it take for 3 pounds of honey to ferment when added to the secondary at approximately 62 degrees F? In the primary, 6 pounds of munich malt extract was given a week to ferment before racking...
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