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Old 12-18-2012, 12:47 PM   #181
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+5=1435 1/2 starting my stockpile for summer. Five gallons went way too fast lsat summer.

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Old 12-19-2012, 09:47 PM   #182
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Al.... I notice you're in MN... watch your ferment temps. I've found that my SP likes it better the warmer it gets. I've heard a from a few sources that wine yeast prefer hot temperatures for fermentation. >75*F is where Montrachet (which I use) LOVES to be. I was trying to brew this over the winter and had issues with the batches until I figured this out. I'm on vacation till after Christmas so I may whip up a batch myself and throw it in the fermentation chamber on some heat.

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Old 12-20-2012, 01:19 PM   #183
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thanks for the advice. I do have my chamber set at about 70 degrees. learned that from a previous batch too.

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