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Old 11-28-2011, 08:08 AM   #11
Mar 2011
Tampa, Florida
Posts: 307
Liked 3 Times on 3 Posts

Don't blame the yeast, your method determines your results.

I fermented an RIS from 1.09 down to 1.011 with wyeast 1968 (wlp 002) in less than 48 hours at 66*.

Mashed at 149* for 90 minutes and used 1 # of sugar in the grist. If I could do it over I would mash at 153* and up the specialty malts a little bit.

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