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  1. B

    No krausen after 48 hours

    I made a Belgian ale and put it in the primary Friday night. The next morning the air lock was bubbling once a second and 24 hours into fermentation there was a thin layer of krausen forming. So I checked it again 48 hours into fermentation and the krausen was completely gone and the air lock...
  2. B

    Hefeweizen is a little sour

    I bottle my traditional hefeweizen 6 days ago and I couldn't wait 2 weeks to taste it. This is my second time making beer and my first batch was awesome. Ive been reading about green beers, yeasty beers and giving it proper time to condition, but I don't fully understand how to tell if it's a...
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