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Author Topic: How come my lagrs are cloudy?  (Read 2621 times)

Offline ynotbrusum

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Re: How come my lagrs are cloudy?
« Reply #15 on: November 11, 2014, 08:07:40 pm »
There is something to the calcium deficiency issue, though - at least 40 ppm is suggested, IIRC. But yeast is my first thought. And if you added CaCl and or gypsum, you should readily reach that level.  Lastly, pH should be a bit lower - between 5.2 and 5.4, preferred.  Those clean lagers are just not forgiving at anything other than optimal levels for just about everything. But I like them.
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