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Join Date:

03-22-2012

Last Activity:

02-06-2013 4:29 PM

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  • Posted in thread: Question about Brettanomyces on 08-28-2012 at 06:10 AM
    Thanks for all the feedback! It sounds like just doing a super sanitizing on my equipment and
    possibly using a different carboy for non sours is the way to go. Just learning as I go. Thanks
    again

  • Posted in thread: Question about Brettanomyces on 08-28-2012 at 03:10 AM
    I was wondering if anyone coud help. I've always loved sour beers & I decided to try brewing
    one using Brettanomyces Bruxelles from Wyeast. Upon reading all these articles online &
    interviews with Vin...

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