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  1. chasem

    Do I need to secondary?

    This is partly correct. Diacetyl (tastes like butterscotch) is released during primary fermentation and is then reabsorbed by yeast and released as flavorless molecules. It doesn't take a month for yeast to do this, and diacetyl rests are typically a few days of increased temperature early in...
  2. chasem

    Belgian Tripel not carbonating

    How long did you ferment? What strain of yeast did you use? and how much priming sugar did you put in? A likely reason your beer is carbonating slowly is due to the high ABV of your tripel. Ethanol not only inhibits cell growth, but also represses glucose transport. As you know, glucose is...
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