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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......
"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!
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