I recently made an imperial pumpkin that finished low and ended up being around 8.6% when i wanted to keep at around 8%. OG 1.0835 FV 1.0145. It attenuated around 82% using us-05 when i was expecting 75%. I mashed at 154, which is a little low for the style, and lower than the other two pumpkin ales i did this year, so than could contribute a little. However, i kept in 66 degree water bath for first week of ferment then to about the ambient 68 of my apartment. It has a strong alcohol taste, but has only aged about 6 weeks so i am assuming the taste will settle a little. what are good techniques to avoid strong alcohol flavor in bigger beers? I know i should have mashed aroound 158 like my other pumpkin ales, but wanted to experiment a little. this is the biggest one i have ever brewed and would love advise from the imperial and double brewers on making smooth 6.5-7% beers.