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  1. N

    Oatmeal stout, Nottingham or Voss Kveik ??

    You can way under pitch with most kinds of kviek and that is how I've gotten the best attenuation. I follow the advice of Lars Garshol from his blog, and after a few generations I got a yeast that I was really happy with. Keeping the temperature up near the max, especially the first few days...
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