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It needs 3 more weeks. All you need is patience and time.

Those numbers are full of ****. Sounds like a poor recipe. I know you all love David Heath but I don't know him from Adam. He's made a mistake here.

Did you use any lactose in this recipe? Lactose is very likely in any milkshake style beer, and lactose is not fermentable. If you used more than a few hundred grams of lactose, the fermentation is almost certainly complete, it will never get much lower than 1.020.

You can think of attenuation as the ability to ferment sugars, or as the ability to produce alcohol. If you think of it that way, a yeast with for example 70% attenuation will give you less alcohol than a similar yeast with 80% attenuation. The higher the number, also will give you a thinner...

This is known as the "acid rest". I have done this but not certain what impact it has -- I have not experimented with it directly. But I'm sure it must be beneficial in some instances, otherwise the concept and the term would not exist.

Briess extract will ferment just fine. The one thing you need to know when using it is that the sodium in their extract is really high at 160-170 ppm when reconstituted with distilled or RO water, so use distilled or RO and DON'T ADD ANY MORE SODIUM. This is because the water they use to make...

Ditto. Decoction will increase attenuation and lower the FG. A difference of 0.004 points? I'm not sure about that. Perhaps more like 0.002-0.003.

I guess it can be used by those who know what they are doing. Most homebrewers do not know what they are doing, when it comes to wormwood.

I've seen Novalager beers that were clear. It seems that the key factor with clearing with this yeast is TIME. After a few months it will clear up just fine.

Herbs may be boiled for 30 minutes for their bitterness and will add plenty of flavor as well boiled for this amount of time, but of course you can add at flameout or “dry herb” with them also, if you want a fresher herbal character with minimal bitterness. None of these are anywhere near as...

OMG, do NOT try this at home. I know many people who have, and the result is undrinkable for most people. Wormwood does not belong in beer, or in any other food or beverage for that matter, in any amount.

Looks good! I find this interesting, using fresh rather than dried. I wonder how this will turn out, because I wonder if the fresh stuff might add any green-grassy flavors, or just the good fresh essences of the herb. To answer your previous questions: I have not hopped my gruit ales (mugwort...

I have used dried mugwort several times. Based on much research, I've used 200 to 750 mg/L (0.2 to 0.75 g/L), added with 30 minutes remaining in the boil. Based on experience, on future batches I would aim for the lower end, perhaps 250-500 mg/L, as it will definitely be noticeable at that...

It's not Blue Moon or a witbier unless you add a little cracked coriander seed to the end of the boil. Citrus peel & zest are entirely optional, not needed. Orange juice is right out.

They are very distant cousins. Likely not much more closely related as I am to someone 12-13 generations ago landing in North America on the Mayflower.

There are subtle differences between lager yeasts. With such clean beers, with nothing else left to hide behind, these subtleties can make a difference in the mouth of the beerholder. But you're kind of right, as well. Most lager yeasts are really really close in characteristics to where it...

Not true. Most yeasts throw sulphur even under ideal conditions. We just aren't standing there 24/7 to detect it. Think of it this way -- if you can smell sulphur during fermentation, then the sulphur won't be in the beer anymore when you taste it -- the sulphur has left the beer permanently.

My understanding is that CML probably repacks yeasts from other manufacturers, so their Kolsch yeast is probably identical to either K-97 or Lallemand Koln. My bet for CML equivalence is on the Lallemand Koln. All of these are pretty similar anyway, with K-97 tending to flocculate slower and...

The two yeasts are similar, both relatives of Wyeast 1318 London Ale III. It's extremely unlikely that either one of them would finish any lower than 1.011 (from OG 1.050), both having average attenuation of 76-78%.

It won't be quite the same, but you could try it. If you can find chocolate wheat, that would be a better substitute, but again, not exactly the same of course.