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Old 05-27-2013, 09:37 PM   #1
Nov 2012
Posts: 62
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so two weeks ago i started a Belgium apple ale (graff), o.g.was 1.134 and i used white labs Belgium wit, fermentation is still not done, am i surporessing or slowing down fermentation some ow or is this time normal for a beer of this gravity?

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Old 05-27-2013, 10:13 PM   #2
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Jan 2013
The Hinterland of the South Shore, Massachusetts
Posts: 2,100
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Well, it is a graff, which is a beer/cider hybrid, not a beer. Ciders take a while (a month or so) to fully attenuate vs. beers which may be done less than a month. Starting at 1.134, it will take a while for the yeast to chew through all that sugar, and it may stall when it hits its alcohol tolerance. What is the current gravity?

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