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    Kegged Irish Red Went Sour. Safe?

    So in early September I was running out of draught beer and figured it would be easy enough to brew two quick batches doing a partial mash. I went with an ESB and an Irish Red since they could be kegged from primary and would be drinkable within a few weeks of brewday. No problems with the...
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    Dark Ale Styles with Wyeast 1007

    I have a yeast cake from a kolsch that I fermented with Wyeast 1007 German Ale (Altbier strain I believe) and really enjoy the character it has given the beer. I fermented at around 65, which is at the high end for 1007, so it contributed fruity, banana flavors and a great crisp finish. I have...
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