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  1. S

    Cold Crashing

    Ive been reading about cold crashing but am unclear about a few things. First dose cold crashing affect the flavor in the long run? Second is the point of cold crashing solely to clear it up? Are the flavors better from doing this?
  2. S

    Just brewed a Belgian White.

    I added about 1 extra gallon of water on to make 5 gallons and my wert is currently 68-70 degrees is this ok its bubbling like crazy.
  3. S

    Just brewed a Belgian White.

    I checked the gravity at a temp somewhere between 60 -70 and its a partial mash recipe
  4. S

    Just brewed a Belgian White.

    Ive got three questions so far... 1. I just brewed a Belgian White and my fg was 1.050 the target was 1.060 could this cause any problems? 2. What temp should my wert be stored at? 3. When Im done fermenting in my primary should I cold crash this beer, would it still maintain some...
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