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  1. T

    Stuck Fermentation?

    Brewed an Imperial Milk Stout Sunday. 5 gallons ar 1.092 OG. Pitched 3 packs S04 at 70 degrees, shook the wort and dropped the fermentation chamber to 68. It's been two days and Krausen/bubbling seems to be gone. Only down to 1.048 gravity... stuck fermentation or am I being impatient? Thanks.
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