Pils

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rwh
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Re: Pils

Post by rwh »

I do it. I use a tablespoon, boiled in about a cup of water. The only infections I've had have all been acetobacter. So anything I can do to keep oxygen out, I do.
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Trough Lolly
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Re: Pils

Post by Trough Lolly »

A bit of extra fermenting will help scrub out the sulphury notes, too...

Cheers,
TL
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