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Is this a 10 gallon batch? The crystal malts are only around 10% of the grist, so I don't think you have a problem there. I would consider 78 F too warm for pitching WLP001, but I doubt that's your problem either. My guess is that the fermentation has slowed down because you under pitched and presumably didn't oxygenate the wort. Each White Labs vial would ...


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Interesting question. Lead me to some interesting Google results. First is this paper regarding fermentation in the Tequila industry. Brief take home is they went to 170g/L of sugars, but found that supplemental nitrogen is needed for good yeast performance (i.e. yeast nutrient) This second source sites distillers yeast going to 350g/L. I'd expect ...


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First: It is your first brew! Relax. Brew it and THEN start playing. There is a lot of things you need to get used to. But it is up to you. :) You can follow thesquaregroot's answer, or you can alter the abv in a different way: Brew the beer and let it ferment in two fermenters, where the one fermenter is the one gallon one that will be made special. When ...


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With that OG and mash temp it will have a lot of fermentables, that OG really goes into Wee Heavy and English Barley Wine territory. The wine yeast sounds like it's to finish out the few remaining gravity points and for natural carbonation using a 2 bar air lock on the barrel. Update: The additions of the wine yeast are to insure a good FG and added ...


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I know that raw honey can ferment if it has enough moisture content and a warm environment. There is an interesting thing that can happen resulting in snowflake yeast where yeast doesn't seperate during reproduction due to the bottle neck effect of the dense media it's in. This actually results in genetic mutations too. Pretty cool huh? As far as an OG ...


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Your best bet is to add all your fermentables at once. The reason is that if you wait until your 7% beer has completed primary fermentation to add more yeast, you are adding that alcohol tolerant yeast to a hostile environment - one in which there is already a high level of alcohol present. Despite being bred as a "alcohol tolerant" yeast, it is still yeast ...



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