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  1. T

    Filtering protein from the wort

    Many thanks! The article from BT was great. So far, I have to confirm his conclusions there: less cold trub, longer lag in cold fermentation...probably not enough data to build a rule around, but helpful to look out for in any case.
  2. T

    Filtering protein from the wort

    Hey folks, Is anyone familiar with the details on the amount of protein that yeast needs in primary fermentation? My last few batches have yielded obscene amounts of protein experimenting with acid and protein rests. So when it comes time to rack, I'm forced to choose between drastically...
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