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  1. G

    Stuck at 1.038, already re-pitched twice

    I have had success with a similar recipe before, that was 2lb flaked corn, 2lb rye malt and 3lb Pilsner LME. I was able to keep the mash temperature for the grains between 150-155F for an hour, then I added the LME. Should I attempt the 4 / 3 /1 all grain bill again, paying extra attention to...
  2. G

    Stuck at 1.038, already re-pitched twice

    The recipe was 4 gallons water, 3lbs flaked corn, 4lbs rye malt, 1 lb 2 row pilsner. Mashed all grains in single bag at 153F. Stayed at that temperature for about a half hour but then my attention lapsed and the second half hour of mash peaked at 168F. Removed from heat and cooled back down...
  3. G

    Stuck at 1.038, already re-pitched twice

    1) beer was pitched with WyeYeast California Lager at 1.050 measured on refractometer. 2) beer was transferred to secondary after two weeks. No measurement was taken at this time *yes I know that is bad. Yes I know I shouldn't have taken it off the yeast unless I knew it was done.* 3) realized...
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