« on: July 17, 2014, 01:30:25 PM »
In my experience, they both average about 77-78%. That's at a mash temperature of about 150 F. So, if you want less attenuation, just mash higher at like 153-154 F. No problem.
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Some Farm Cold store Cider to sell during the summer and pre harvest season. IF you look around you may be able to find Cider pressed on a farm.
Someone recently posted WLP029 giving off banana. I have never gotten that before but I have never had the yeast above 65F at any point. This has become one of my favorite strains for many different styles.