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  1. G

    Recurring STUCK fermentation

    I have a bunch of thermometers, but I only rely on my lab thermometer for my readings.
  2. G

    Recurring STUCK fermentation

    I brewed my second batch earlier this month and, for the second time, my fermentation has stalled. First time around, I brewed a simple all-grain IPA that started out at 1.055 and finished at at a 1.033. I mashed at 153ºF. I tried to restart the fermentation with a 1L yeast starter at high...
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