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  1. W

    EXTREMELY High FG On My Imperial Milk Stout

    Okay, here it goes. I've taken a stab at making an imperial milk Stout and was shooting for a full bodied beer at 12.1 percent. I'm super OCD about measurements, temps, ingredients, etc. But now I have a beer that started with an OG of 1.115 and an EXPECTED FG of 1.025. However after 2 weeks...
  2. W

    Advice on Making A Pear Tripel?

    We're making a foray into brewing a Belgian Tripel using fresh Bartlett pears. From what I've read from online research, the best way to retain a pear flavor in the finished beer is to puree the fruit, and then add at flameout so as to sterilize the puree, but not boil the pears to the point...
  3. W

    Advice on Making a Pear Tripel?

    We're making a foray into brewing a Belgian Tripel using fresh Bartlett pears. From what I've read from online research, the best way to retain a pear flavor in the finished beer is to puree the fruit, and then add at flameout so as to sterilize the puree, but not boil the pears to the point...
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