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  1. B

    Reduced closeness in a hefeweisen

    I'm fairly new to home brewing but have made several hefeweisens. I have made a couple using LME and WPL300 and couple using DME and the same yeast. All have had more clove than I'd prefer. How do I produce that banana, bubblegum, bready flavor without so much clove?
  2. B

    Irish Stout Starting Gravity

    I am in the midst of brewing a Midwest Supply Irish Stout. I followed the procedure to the letter but have had slow, albeit steady bubbling in the primary. It's now been 8 days and I did a hydrometer reading. It's at 1.014 which is about right. However, for the life of me I can't seem to find...
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