« on: October 25, 2016, 04:11:40 PM »
What kind of wheat? If I use 20% or so flaked wheat I get a haze that never clears up (though BioFine takes care of it).
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I for one could care less
Pallet = the wooden shipping platform that gets carried by a fork lift. Palate = a person's appreciation of taste and flavor, among other things.
Why not pitch into the wort in the kettle (once the wort is at temp) and mix well. Then transfer the, now technically, beer into the fermenter with lots of splashing to aerate.
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If you're near Epic and Beryl's then I highly suggest Ratio
What if I want more phenols, not esters?