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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    American Barleywine AG - Water Into Barleywine

    Hello- I have a couple of questions I was hoping y'all could answer: When they say 'Saccharification Rest Temp' is that the temperature we should mash at? I saw a post about adding the maple syrup at flame out and at 15 min before flame out. What kind of difference would that make? How much...
  2. A

    Festbier Oktoberfest (1st place, scored 42)

    Do you transfer to a new carboy/fermenter when going from primary to secondary? What about from secondary to lagering?
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