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  1. piojo

    In what ways does yeast absorb or interfere with flavors/aromas?

    A couple sources told me that flavors and aromas may be volatile, and can be blown off with the CO₂ if the flavor is added during primary. For instance, I understand oak is usually added to mead after primary. Fruit is often added in secondary, as are dry hops. Supposedly these aromas would be...