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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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This sounds like a serious problem: pressure in the fermenter! The foam you have described sounds just right: the dark patches are happy yeast floating on the foam. But the "waft" of CO2 from "crack(ing)" the lid makes me wonder whether your fermenter is pressurized. Opening a fermenter should never result in a sudden release of CO2. The CO2 should hardly ...


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Mash Temperature is the criticial component when targeting a final gravity. When I'm making a stout I shoot for a higher mash temperature in the 153/154 range. while if i want to dry out a pale ale 149-151 degrees F in increase B~Amylase activity and allow a higher finishing gravity. A couple of other things that could be affecting your final gravity is your ...



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