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  • 0 posts edited
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  • 17 votes cast
Mar
2
revised How can I raise my mash pH with something other than chalk or baking soda?
Added comments on calcium hydroxide
Jan
10
revised Is secondary fermentation advisable for Belgium witbier?
Clarifying the comment about adjuncts
Jan
8
revised At what alcohol level does alcohol start to contribute sweetness?
typo
Jan
21
revised Should I always use a starter?
added 80 characters in body
Jan
21
revised Yeast Starter Steps
added 341 characters in body