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  1. rjgarden

    Lager Conditioning Oxygen Exposure

    I am currently in the first week of a six week lagering/conditioning period for a pilsner that I brewed. The fermentation process went quite smooth and the pilsner is tasting nice. It is just hazy. I have racked from primary into my secondary, purging with carbon dioxide in order to prevent...
  2. rjgarden

    Adding Apricots to a Belgian Ale After Primary Fermentation

    I have a primary fermentation going right now with the Wyeast High Gravity Trappist yeast on a Belgian recipe I have developed. The OG was 1.071 prior to pitching the yeast. I have pureed and pasteurized about 10 pounds of apricots. I certainly do not think that all of the apricots will be...
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