* Empâtage : début à 68°, 66° à 40min, 65,5° à 60min
* Levure :
- Réhydratation du sachet dans 100mL d'eau bouillie a 25°
- Fermentation a 20° pendant 4 jours, puis 18° pendant 3 semaines
* Embouteillage le 08/03/21 à 6,5g de sucre /L
* DH pas fait, crainte d'avoir eu une infection. Gout et odeur correct donc tentative embouteillage.
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