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  1. H

    Belgian tripple partial mash

    I just finished a batch of triple. Pitched at 18 C for 2 days, moved to 24C for 7 days, transfered to secondary and finished at 28C for the last 5 days. Started at 1076 and finished at 1011. Carbonating now to 3 volumes CO2. First tastings were dry and delicious. This was all grain, 80% pils...
  2. H

    Flanders Red Input

    The acetic character will not emerge under complete anaerobic conditions. If you are in glass, it isn't likely to happen.
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