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Old 02-20-2009, 08:02 PM   #1
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Default When trying a new yeast strain

What part of the temperature range do you usually try first?

Top end to see what it's potential may be for kicking out the flavors?

Middle road?

Bottom end to see how neutral it can be?

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Old 02-20-2009, 08:03 PM   #2
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I aim for the middle of the range.
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Old 02-20-2009, 08:09 PM   #3
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I shoot for low-midrange usually. Though my last brew(an IPA with Nottingham)I fermented at 59 degrees.
Kegged: Stout

Barrelled: Oregon Group Brew Stout
Long term Secondary: Fool's Gold Barleywine
Next: Bohemian Pilsener
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