First Competion win!

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Nice work! I checked out the recipe and was really impressed to see you go from 1.085 to 1.007, holy crap attenuation!
 
I was sort of too. But the 148 degree mash for 90 minutes and the candi sugar probably helped to dry it out a lot. Its not like there were any unfermentables in there.

Plus the 3787 is a monster attenuator.
 
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