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Old 06-08-2009, 09:05 PM   #11
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Well, now that you have a good lager yeast cake in there you could re-do the fermentation the proper way, this time. Brew the exact same grain bill, throw it onto that yeast cake, ferment lower, then compare the two beers.

A neat exercise in diacetyl and acetaldehyde, I think.

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Old 06-08-2009, 10:13 PM   #12
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Originally Posted by petep1980 View Post
I have a feeling this'll turn into one of those batches that sits in primary for a couple months.
I wouldn't do that either. It could develop even MORE off-flavors from decaying yeast cells. Best to get it in secondary soon after it finishes fermenting.
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