Sat Apr 30, 2011 11:46 am
After reviewing BLAM, I had a couple of thoughts. First, what is your fermentation temp? Your yeast may simply have wanted a rest break if the temp was on the cooler side, and you haven't told us if you've tried to rouse or warm up you brew. Duval starts their fermentation at 61-64 and allows it to naturally rise to 79-84 over 5 days. BTW, they use 17% sugar in their malt bill, adding the sugar in the kettle.
The other thought would be to use a different strain, perhaps a 3787, that would be able to handle the current alcohol content.
My 2 cents,
Alan
