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Old 12-06-2009, 08:12 PM   #11
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I agree that you should rack and bulk age. Get it off the yeast cake to avoid any autolysis flavors and add some campden tablets to prevent oxidation while it ages.

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Old 12-08-2009, 11:16 AM   #12
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you'd need to be looking into "sur lie" or battonage (I think that's spelled correctly), but I also know that you wouldn't normally do that with 71B. I understand that it's a ferment and rack off yeast......

So I'd also go for rack, clear and age......
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