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  1. S

    Wyeast 2565

    So, I brewed a Kolsch, and secondaried for a little over 2 weeks for clarity. At bottling, the beer was super clear and super delicious. When I opened the 1st bottle, it tasted very "yeasty," almost like bread. I know 2565 is a low-flocculating strain. Do I just need to cold-condition for...
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