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Topics - dbgmoi

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Yeast and Fermentation / Lager Fermentation
« on: November 15, 2009, 11:03:52 PM »
I just finished a long brew day (10 hours, 2 5-gallon batches) and I've got 6 gallons of American Pilsener in the fridge chilling down to 50F. I read somewhere that its common practice to rack off the cold break before pitching - any advice on pros or cons and whether the trub will cause any flavor issues? I read the recent BYO article that implies trub has little effect on flavor, but I'm not sure if cold break is in the same category.

Thanks!

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