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  1. javert

    Turbid beer: is the extract or the malt the culprit?

    Hi brewers. I've recently changed a barleywine recipe from Great Western Malting's Premium Two Row malt to Avangard's Pilsen Malt and from brown sugar addition at boil to Briess's Pilsen Light DME (I use a bit of Crystal 120 malt to add color just as before). To my dismay, the last two batches...
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