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230: The Bitter Truth About Belgian Beer With Nino Bacelle of De Ranke

Craft Beer & Brewing Magazine Podcast

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How to Capture Yeast and Clean It and Repitch It

Using these very shallow bottomed wine style fermentors, you now poses an additional production challenge. It's easy to capture yeast, and then you use that, clean it and repitch it. If you do this way, you have to clean every tank two times. A lot of work. And you can your temperature here. We don't control the temperature individually. So it's only the ambit ambiant who is chilled or controlled, and for the rest nothing. For example in first momentas new thanks, go up to between 20 and 30 degrees. In secondary fermentation, you stay at 15 degrees.

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