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Old 06-13-2009, 10:51 PM   #1
Sep 2008
Posts: 193
Liked 1 Times on 1 Posts

re: Lambics, Flanders, and so forth

So I am wondering, does it really matter what I use? I mean, you just need a few viable yeasties to carb a beer. I doubt any would affect flavor. Can I jut use leftover yeast like Munton's? My other thoughts are Champagne, US-05, or wine yeast?

Thoughts? What have yall done that has worked and not worked?


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Old 06-25-2009, 04:24 AM   #2
Sep 2007
Posts: 635
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Naw, the only problem is that is screws up your culture if you're propogating from batch to batch.

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