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NotSure

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I re-made a Baltic Porter that went tits-up last year due to bottle bombs since I underpitched the yeast. This time, I pitched a buttload of yeast and it turned-out well. Am intending to age most of the bottles for next winter and am tasting one every week for a few weeks to ensure all is OK for now.

It's at 8.6% ABV and a FG of 1.023. I used W-34/70 this go around. Munich Type I for the majority of the grist, and a bit of Amber, Caramunich 3 and Carafa Special 3.
Tastes smooth now and hoping the aging will make it smoother.

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