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  1. Hartzelly

    Corn sugar and cane sugar priming

    Ok quick question ive heard that you can use 2/3 cup of cane sugar as a subsitute for priming instead of the 3/4 cup of corn sugar but it would take maybe a day or two longer for the yeast to break down the sugar to carbonate with barley if none at all taste difference is this true? and if so...
  2. Hartzelly

    Brown Porter

    I got a Brown porter fermenting right now but i was just curious for the future if anybody has some good little tips they did with theres or good recipes for one in the future. This is what i did with mine Steeped 1Lb of English Brown, 1Lb Crystal (40L), and 8oz Chocolate until Temp hit 170F...
  3. Hartzelly

    Brewing in Cali.

    Hello every body im new to this site and new to brewing would love to learn as much as i can just started my first batch of a Brown porter Ale any tips for the future or bottling? Thanks, Hartz
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