secondary fermenter

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    Floculating Yeast

    Hi All - I have a question about floculating yeast. I was reading Palmer's book, which suggests decreasing the temperature 2 degrees per day following the diacetyl rest until 10 degrees below fermentation temperature to avoid thermal shock of the yeast. My question is whether this is only...
    • Fryar
    • Thread
    • floculation lipids palmer secondary fermenter short chain fatty acids thermal shock yeast
    • Replies: 12
    • Forum: General Homebrew Discussion
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