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  1. B

    Single stage or two stage fermentation

    For an OG below 1.050 who goes with single stage to avoid the chance of oxidation from secondary and who goes with secondary to avoid off flavors from spent yeast. Sent from my iPad using Home Brew
  2. B

    How can I make an IPA with a bicarbonate level of 300.

    If I cut my water in half with distilled I am still at a mash ph of 5.8 and if I use lactic acid to get to 5.2 my RA is a negative number Sent from my iPad using Home Brew
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