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Why an all grain stops at 1.030 when there are an abundance of champagne yeast
I did an all-grain rye for a mash and pitched with Premier Cuvee yeast (tolerant to 18% abv), 5 grams to 4 gal wort. Repitched it again and the forced fermentation test indicates that the mash is done ...
Feb 16 '12 at 19:07
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