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  1. C

    Munich SMaSH at 1.014

    Thanks a lot for the help. I mashed at 148 for 75 minutes. I might try the forced fermentation, or bottle. Not really sure, it might be a game time decision.
  2. C

    Munich SMaSH at 1.014

    I brewed a 5 gal Munich Smash with 10.5lbs of Munich malt and used WLP029. OG was 1.048 and Beersmith says I should end at 1.010. I currently am at 1.014. fermented at 65-68 degrees and the yeast took off very quickly and I was at 1.014 in a couple of days. I kept it there for two weeks and...
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