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Old 12-01-2010, 05:24 AM   #1
Jun 2010
Posts: 170
Liked 1 Times on 1 Posts

I am new to brewing and am wondering if the it is the wheat in the Wit/Wiess that slows the flocculation or whether in a non-wheat malt flocculation would be significantly higher?

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Old 12-01-2010, 05:51 AM   #2
Jul 2009
Posts: 5,070
Liked 268 Times on 229 Posts

flocculation generally refers to yeast, how fast it clumps together and falls out of suspension. yes, wheat yeast is very slow.
There is no "i" in denial.

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