Repost from a reply in another thread that wasn't likely to see responses:
This was the first brew where I was torn between saying "Woo hoo!" and "Whoops."
I followed this
recipe. The entire process was smooth and I had zero issues. However, when I was done, my O.G. was - get this - 1.1000. I have no clue where all of the extra sugar came from.
Anyway, I pitched a 1 L starter when it reached ~70 degrees (this was at about 9 PM), and as of this morning, it was just barely starting to show signs of fermentation. Is this a bad thing? I thought a starter was meant to get things moving much faster than that. I hope it burns most of the sugar, because I wanted something with high ABV.