I had a 2.5 gallon batch stall out at 1.080, I diluted with water down to 1.050 and pitched a packed of rehydrated EC-1118 and got it down to .095. It isn't clearing now however. Going to rack to 2ndary in a few days with some stabilizer, any suggestions for clarifying agents?
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer
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