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Old 08-11-2009, 12:28 PM   #11
Bob
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Good finds, Matt! Sorry I couldn't cite any support other than "I knowI read that somewhere", but...beer kills brain cells.

Most beers that use a second strain for bottle-conditioning use a highly-sedimenting and flavor-neutral strain. There are Belgian breweries which use a lager strain for bottle-conditioning. So there's no reason you can't use such a strain for the primary ferment. I just wouldn't necessarily expect the same yeast-flavor profile as you can get from that brewery's primary yeast. It's a crapshoot.

Bob

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