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  1. B

    Wyeast 1214 stuck...

    I've got a 1214 belgian stuck. OG 1.080, now at 1.053 after 2 weeks. Mashed at 155, and added sucrose, maple syrup and belgian candy sugar to the boil. IE tons of fermentables. SO, I started fermenting at 65, ramped up to 76, and it's not there. I'm thinking rouse it up and move it to 85 (the...
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