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Old 08-25-2011, 11:18 PM   #11
Mar 2011
Kemmerer, Wyoming
Posts: 141
Liked 19 Times on 17 Posts

Thanks guys! What yeast did you use? I used the Nottingham. It seems slow but it sounds like that's typical. I hope it turns out good. I have to ferment in my basement right now and it's maybe a bit cool at 64 to 65 degrees. It should be alright though.

I can't wait to try my beer! I hope my vanilla addition was a wise move. Time will tell.

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