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Recent content by lambert598

Yakima 728
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  1. L

    Irish stout fermenting

    Made my 1st batch of Dry Irish and am fermenting in in a Northern Mouth Bubbler with air release, stored in a dark closet about 68*, the top came off over night there was so much gas and I sealed it back down, my concern is in that time the oxygen got to it. Is it still OK?
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