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Hb Pale Ale
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Quite interesting!! Thoughts of what the yeast added to it?
Some of the club members started with a fairly neutral wort brewed by a local brewery, and we all took it home and made no changes, just pitched different yeasts and chose our own temperature profiles. I think there were about 15 of them. Lots of fun stuff. I did two, both with wine yeasts. One with D-47, and one with RC-212, both at 66 throughout the entirety of fermentation.

They were both less attenuated than the beer yeasts, (probably because of the fermentation temp), but both hit the same terminal gravity. The D47 was perceived to be sweeter, even though it was not. The RC212 definitely had wine-like esters, (to me anyway). No blind tasting was done with any of the beers. It was a fun experiment, and I recommend everyone try something like it.
 
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