I've brewed my second beer, it's starting gravity was 1120. It didn't seem to want to get a gravity below 1050 after 9 days, so i added champagne yeast. Two days later it dropped down to 1042. 4 days ...
I have read stories about people brewing beer with an extremely high alcohol content, and am curious about how they do it. At a basic level, I know that alcohol is a byproduct of yeast breaking down ...