I brewed a high-gravity bock last weekend, and wonder what I can do toget as complete a fermentation as possible. My SG reading was 1.136, part of which I think is attributable to some trub in my sample, but it still is chock full of fermentables. I pitched Wyeast London Ale, cause it’s what I had.
Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss . I used Wyeast London Ale because it’s what I had.
par M. L. Pasteur, 1868 Mais quel est donc l’établissement où les laboratoires sont à …