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  1. D

    Under Attenuated Belgian?

    Hello, I'm brewing my first Belgian extract beer. It's in secondary fermenter, and I think it's under attenuated. It tastes really sweet. Will that even out over time? Should I add more yeast? Any suggestions would be greatly appreciated. Here are some more details about the beer...
  2. D

    Time to rack? Seems to early.

    After 7 days in the primary, my cider(wine) has gone from s.g.: 1.072 to 1.000. Should I rack into the secondary now? Last year, for my first attemp at brewing, I blew up a carboy in an trying to ferment 5 gallons of brown ale in a 5 gallon carboy. . . so I don't want to rack too soon...
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