I assume if my beer fermented for 2 mo is still the sweetness and mouthfeel of cough syrup, I failed to pitch enough yeast or f- ed something up.
6lbs gold extract
1lb DME
4 lbs 2-row mashed at 152 for 60 min
Lb or two of sucrose.
2 oz cascade
1 oz citra
WY2112 yeast cake repitched.
OG 1.082
The FG was steady at 1.032 for two weeks.
It’s nasty sweet and thick like … Well, cough syrup.