foxyaardvark
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- May 22, 2012
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I brewed a belgian dubbel recently and it is good but it has a really bitter and spicy phenolic finish. I treated my water with campden tablets and used a proper concentration of iodophor for sanitizing so i don't think its that. I left it for a month in primary and its been bottle aging for about a month. Will additional age help reduce a bitter phenolic finish?
