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My fermentation has been stuck a couple days so I wanted to give it a little boost. I have made a restarter using some of the wart, a heap of boiled sugar water and some extra yeast. It was getting along fine, actually just continuing to ferment without any sign of krausen so I think the yeast...
Why, because I could :)
US-05 when treated nicely got this from 1.080 down to 1.009. 100 IBU, 6 SRM and a beauty to look at.
83% Canadian Two Row
14% Cane Sugar
20oz of hops were used from FWH, 60, 20,5 and dry hopped ranging from Centennial, Columbus, Northern Brewer, Amarillo...