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  1. J

    conditioning question with high attenuation yeast

    Edit: I ask this as a general information of medium atten. yeast compared to high atten. yeast -- not a request for how long I should let my beer condition. I can taste it and figure it out. I made a 10 gal batch of a blonde recipe and split it into 2 6.5 gal fermenting buckets. OG of...
  2. J

    fruit in secondary isnt fermenting.

    Made an extract blonde (about 5%abv) and after a week in primary racked it onto 7 lbs of frozen strawberries. I set it up with a blow off tube from what I've read, im going to need it. Its been a week and nothing has happened. No signs of any fermentation of the berries. This worries me that...
  3. J

    over caramelized beer.

    Trying to figure out what to do with a batch that I have that I accidentally over caramelized by adding extract at beginning of boil. From what I understand its the cause of my beer being stuck around 1.020 FG when I had a target of 1.010 (and very very dark). I've had the same problem with my...
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