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  1. R

    Secondary fermentation

    Can someone give me a very GOOD reason for secondary fermentation. What a pain in the ass. RS
  2. R

    A little help here . . .

    Just made a batch of ale after a 17 year hiatus. Kegged it. It's flatter than paint. All the ingredients were good, yeast new and very active, sanitation was job one. AC at 5.5%. Tastes ok. Comments? Suggestions? Ok, new information. Primed with 1/3 cup malt sugar, boiled of course. Kegged...
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