Tricks for Fermenting over 10% ??? - Page 2 - Home Brew Forums
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Old 02-01-2012, 02:41 AM   #11
bwomp313
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Apr 2009
Kingston, NY
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I agree with Biermuncher. Anything with that much malt in it especially all that munich and caramunich will be plenty malty. You mash that high you'll end up with something super cloying and way too sweet.



 
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Old 02-01-2012, 11:43 AM   #12
Calichusetts
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Nov 2011
Plymouth, MA
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Oversized grain bill balanced with honey additions should get you a great start...some breweries ramp up the temperature a degree a day as it ferments...sort of makes the yeast sprint to the finish

 
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