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Old 12-31-2012, 06:13 PM   #1
Oct 2011
Boulder, Co
Posts: 454
Liked 33 Times on 32 Posts

Seems like it would be an incredible flavor as a sugar addition in the boil, but I know it's almost half butter in a good recipe. Is that quantity of lipids in the boil going to completely ruin the beer?

Edit: sorry for the double post. On my phone, and it hates me.

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