Page history
12 August 2016
22 July 2016
21 July 2016
adjusting fermetnation temps from 120 to 115 on top end
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adjusting recommended temps from 120 to 115 on top end
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m+143
updated recommended grain souring temperature as per Jeff Young
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20 July 2016
19 July 2016
18 July 2016
21 June 2016
4 May 2016
27 April 2016
24 April 2016
23 April 2016
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m+16
10 April 2016
7 April 2016
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+128
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+75
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m+54
added advise to make a starter for Lacto
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+50
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m+28
added section for tips on maintaining heat for homebrewers
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30 March 2016
25 March 2016
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+40
added notes on what to do if the yeast cannot handle fermenting the pre-soured wort
+435