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  1. K

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Really bugs me that I've never thought of a high Sodium rate myself, when doing hoppy beer... been too focused on Chloride to Sulfate ratio. And have, to my palate, found that about 200:100 ppm works very well for me in this style in terms of Chloride and Sulfate.
  2. K

    Isolated Yeast (Tree House): How to Identify and Characterize?

    Hi everyone, Been a lurker in this thread for a long time, and figured it might be time to chip in. And thanks a ton to all of you, who have made this an awesome and learning read thus far. Anyways... Has Nate in any way responded to this thread? I'm guessing someone must have tipped him...
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