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I brewed this clone according to this recipe with an OG of 1.047. I cooled my wort to about 75 degrees when I aerated using shake/ swirl method. I did added a single pack of WLP833 and I regrettably did not use a starter. The recipe didn't say anything about it (I should have know better).
Around one month ago I tried brewing a one gallon batch of Belgian red ale using Belgian Abbey II Yeast (Wyeast 1762).
OG was 1.045, which sounded fine at the time, however after 14 days it had only reached 1.030.
Waited for another 7 days, while rousing the wort once a day...
I Brewed an ESB yesterday with 1968. The day before I made a 2L starter from a pack of 1968 ESB yeast.
When the wort was fully chilled(64 F) I went ahead and pitched the yeast into the 11 gallons of wort (1.060). I stirred gently and commenced siphoning the wort into 2 fermentors...