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Here's my boil yesterday--grist was 12# German pils, 12# white wheat. Same egg drop soup look.

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Did a Siason last night with 10.5# pilsner. Got the same crud looking stuff. Must be that type of grain.

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Yeah, I used a bunch of Pils malt when I've brewed my Kolsch and Belgian Dubbel batches. I got the same egg drop soup type of hot break.
 

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