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  1. M

    FV surface layer - mould or wild yeast bacteria?

    Hi all I’ve had a couple of brews sitting in the fermenters while I was away on holidays. Fermentation started 4 April and each finished around 20 April. Before I left I’d dumped the trub, removed the spent dry hop bags, and set both FV’s to maintain 6 deg to kill fermentation while I was away...
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