Instructions: Grains mashed in a RIMS. Extracts added to boil. Forgot my Irish Moss

(slap). I used Wyeast London Ale because its what I had. I brewed a high-gravity bock last weekend, and wonder what I can do to get 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 its what I had.

Original Gravity: 1.136

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