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  1. U

    Wyeast 3822 PC - Dutch Castle

    Has anyone used it? I am a bit intrigued by the description: Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer. Origin: Ingelmunster, Belgium Flocculation: Medium Attenuation...
  2. U

    Inducing flocculation by post-fermentation addition of calcium

    Has anyone tried this? One would usually add the salts during the mash or even during the boil, but I haven't been able to find information about adding them post-fermentation. Of course, one wouldn't get the benefits regarding mash pH, but what about the effect calcium ions have on yeast...
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