too much beer sugar

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the stout I made is pretty much done, but it's sweet yet.
what can I do?  I was thinking that I could throw some wine yeast in there,
what do you think?

Re: too much beer sugar
G_cowboy_is_that_a_Gnu_Hurd? wrote:
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What was the recipe?  Extract or AG?  If extract, it could be that the
extract you used in high in unfermentables in which case more yeast
would do no good.  Same if it's high in unfermentable dextrins due to
too high a mash temp.  If you use more yeast, I'd suggest 2-3 packs of
something Nottingham instead of wine yeast.

Life begins at 60 - 1.060, that is.

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