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Old 07-16-2014, 12:40 AM   #21
dyqik
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If you look at the bru'n'water spreadsheet, you'll see that some salts shouldn't be added to the sparge, but some can. It'll also tell you how much lactic acid you need to get the sparge pH below 6, where it needs to be to avoid extracting tannins.

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Old 07-19-2014, 06:57 AM   #22
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I think it might be the star san. (I know, I know) but I'm going to do a controlled experiment using iodophor and see if I get the same flavor

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Old 07-19-2014, 07:09 AM   #23
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Default Gelatin?

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Originally Posted by mbbransc View Post
I was going to suggest yeast as well. I think many homebrews are sampled while still a bit 'green' and probably have more yeast than drinkers are used to. I've begun using gelatin to strip out the yeast in my bears. Just last week I shared a recent IPA with a friend and his first comment was, "This doesn't have that homebrew taste."
How do you use gelatin to remove the yeast from your bears ? I didn't know bears were prone to yeast problems. Was the exotic animal license expensive?
Do the bears like yeast?
Okay, I'll stop...
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Old 07-19-2014, 11:40 AM   #24
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Quote:
Originally Posted by MindenMan View Post
How do you use gelatin to remove the yeast from your bears ? I didn't know bears were prone to yeast problems. Was the exotic animal license expensive?
Do the bears like yeast?
Okay, I'll stop...
Gelatin + bears = gummy bears
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Old 07-19-2014, 04:14 PM   #25
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Starsan is widely used in commercial breweries.

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