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seen Mar 17 '12 at 20:16

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awarded  Nice Answer
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Feb
22
comment Why an all grain stops at 1.030 when there are an abundance of champagne yeast
Looked up the Beano deal and tried it. Happily, the grav is down to 1.010 and lowering after 3 days. Another tool in the kit. Thanks, mdma.
Feb
17
accepted Why an all grain stops at 1.030 when there are an abundance of champagne yeast
Feb
17
comment Why an all grain stops at 1.030 when there are an abundance of champagne yeast
I wanted a very dry, almost rye whiskey taste, without distilling (illegal for me here in the US). I'll try the Beano. This is turning into a biochemistry experiment (not that I mind as a chemist :-)) Thanks mdma, you are contributing to my education on all-grain brewing.
Feb
17
comment Why an all grain stops at 1.030 when there are an abundance of champagne yeast
Starting gravity was 1.030 before I raised the SG to 1.070 before pitching. I used champagne yeast because of the high sugar content and high desired ending abv. Thanks to all that comment as I am learning this process.
Feb
17
accepted Grinding malted rye and rye flakes for all-grain
Feb
16
asked Why an all grain stops at 1.030 when there are an abundance of champagne yeast
Feb
16
asked Grinding malted rye and rye flakes for all-grain
Feb
16
accepted Is clarifying while fermenting a problem?
Feb
15
comment Is clarifying while fermenting a problem?
Thanks for the link. I'm just learning this whole-grain brewing thing. It is a lot different than the ciders and wines that I am used to doing. Thanks again.
Feb
15
comment Is clarifying while fermenting a problem?
It tastes ok right now as a beer, just a little sweet (not certain what to call it). May just borrow the bottling gun and force carbonate it to bottle instead of priming it further (don't think that would work anyway because it sounds like the yeast are done already). Thanks.