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How to treat Brettanomyces for secondary fermentation?
I'm wanting to add some Brettanomyces lambicus to an old ale after it has been moved to a secondary fermentor (it should be in the 7-8% ABV range at this point, and the primary yeast will be Wyeast ...
Jan 12 '11 at 21:40
newest sour secondary-fermentation questions feed
Please welcome jmac, Community Manager of the Rising Sun
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