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  1. J

    foam in the secondary fermenter

    HI, I'm making an american amber where I replaced the brewing water with maple sap. Something I read about in BYO mag. I'm doing extract with only 5.5# of fermentables other than the maple sap which is only 2% sugar. I used Danstar Windsor dry yeast. Fermentation stalled out at 1.020 so I racked...
  2. J

    Adding water to secondary.

    Hi I've got a kit that is for 6 gallons but my primary only holds 5. I have a secondary that holds 6. Can I just add another gallon of purified water to the secondary? Thanks Sent from my iPhone using Home Brew
  3. J

    Barley wine FG at 1.014. How did that happen?

    I brewed the barley wine kit from NB http://www.northernbrewer.com/shop/barley-wine-extract-kit.html And the final gravity is at 1.014. Which seems really low for barley wine. Far out of range for the style. How did that happen? Since it's out of range for the style, what style is it or is it...
  4. J

    Aging in the keg or the secondary?

    Hello I have a Belgian in the secondary and it finished out pretty fast. It's needs a week or two to rest before it will be drinkable. My question is it better to let it sit in the secondary or the keg? This will be my first beer kegged! Thanks
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