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  1. G

    Super attenuated cream ale

    I just bottled 5 gallons of cream ale after 10 days in primary. The OG was 1.048 (good to go for cream ale). But, the final gravity is 1.002. If I calculated things correctly, the yeast attenuation was about 96%, and the ABV is about 6%-- high for this style. My question is, why so much...
  2. G

    Do i need more yeast?

    Imperial Russian stout is in primary - 11 days so far. OG was 1090. Gravity is now 1024 (8.8 ABV). I'm thinking about adding some champagne yeast in secondary to reduce sweetness and raise the ABV. Any thoughts?
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