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Old 01-01-2011, 09:25 PM   #11
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Location: carlsbad, california
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I pitch the whites into a 1 gallon fermenter, with boiled, hopped sorghum malt let it go for a few days then pour of a small portion into my 5 gallon batches, my calcs put it at around 1/4 to 1/2 ppm, which is pretty low. crude but effective.

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gluten, gluten free, how-to, yeast, yeast starter

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