This is not a vent board or any other kind of therapy. Before you hit the POST button, ask yourself if your contribution will add to the level of discussion going on.

Important notes on articles:

• Please do not copy entire articles into your post; rather, provide links to them.. We are now links-only for ALL Internet publications. If only a small portion of the article pertains to your post, Fair Use allows you to copy those one or two paragraphs, provided you cite the author's name and the publication for which he writes. Otherwise, put a link in the HTTP Link box.
• Even if you're copying a reference to an article, provide a link to the page from which the article came. We're trying to cut down on duplicate topics, and the posting process will check the link to your article to see if it's already being discussed on this board. At the very least, you'll save yourself some grief on the boards.
• If your first reaction after reading the article you're going to share is the author is uninformed / stupid / a jerk / all of the above, it's not worth sharing with anyone. Not every article needs to be discussed. The more the hair-pulling articles are discussed (e.g. ESPN Page 2), the more the authors will write hair-pulling articles.

Post being replied to

Yep. Used this. They claim it can get up to 25% by Anthro_Domer

I'm pretty sure I could have pushed mine more too, as it dried out more than I wanted at 1.014.

I did have to do a bit of work to get it that high. The wort would have only gotten to around 13%, but I added maple syrup and honey to the beer over 3 days after the yeast had gotten through some of the wort. Purportedly this helps the yeast, as they can struggle if you throw all the sugar at them right away.

The resulting beer was a little bit hot initially, as you could imagine. I've let it sit about 2 years and it's really come around. It was definitely a fun experiment in how big a beer I could brew.