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  1. A

    Belgian Wit Wyeast Kreusen

    Hello! I have done a bit of searching around on this site but haven't learned exactly what I am looking for. My third batch is still in primary and has been for 13 days. It is a Belgian Wit and I used Wyeast 3944. I have read that this yeast tends leave really thick kreusen but I have not...
  2. A

    Sludgy partial boil, low water volume

    Yesterday was my second brew day and it didn't quite go as smoothly as the first. This was my first internet/my own recipe, a milk oatmeal stout. This recipe had a decent amount of specialty grains and my inexperienced self did not account for the insane amount of water the oats would absorb...
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