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  1. H

    RIS Stuck Ferment with Champagne Yeast.

    Ive had this stout going for about 5 weeks now. Extract recipe from Adam Avery via Sam Calagione's Extreme Brewing. Hit the OG, 1.104, pitched with only one packet 1056, gravity within a week was 1.034. After no movement for a while asked my LHBS guy, he said try some champagne yeast,(Lalvin...
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