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  1. D

    Stuck fermentation???

    Hi all - here’s hoping someone could advise me. I recently made a one gallon test batch export stout with 25% speciality malts and 75%?MO which had an OG of 1.084. I mashed at 154f and I pitched a starter of London Ale yeast. Fermentation took of in a brew fridge really quickly (<12 hours) but...
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