1.mix up all 12 oz of hops/add 1oz every 10 minute (continuous hop)
2.yeast starter the week before
3.Pitch the WLP007 at around 64*, and hold fermentation there for the first couple days. As the fermentation slows, raise the temperature to around 66-67*, and pitch the slug of WLP099 yeast. At this point you want to start your dextrose additions
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Hi Kamui-2004, Can you elaborate on the dextrose additions? How many over what period of time? You just pitch in the dextrose, no mixing? Thank you.
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Hi Kamui-2004, Can you elaborate on the dextrose additions? How many over what period of time? You just pitch in the dextrose, no mixing? Thank you.
9/22/2017 7:19:21 AM