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Old 26-06-2017, 07:38 PM   #31
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This is really coming together now as a beer. Being total impatient when it comes to waiting for conditiong, I'm used to tucking into my beer after about 3 days conditioning (yes you read that right, 3 days). If a beer is temp controlled, or even simply fermented a lot cooler, doing this is no problem (this is more or less standard practice for proffesional breweries but they've got glycol chillers, double walled shiny, shiny FV's and other expensive kit) but fermenting a beer at such high temps it needs time to smooth out the rough edges.
I've changed my mind again, notty seems fine for bitters, I just need to be more patient

"For a quart of ale is a dish for a king" - William Shakespeare

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