A thread to get us through until the Bot army strikes.

  • TimeTravellingMonkey
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    1 year ago

    This sounds awesome. Were you somehow able to pasteurise them in place (i.e. in the fermentation vessels) or did this involve transferring them to carboys or similiar for secondary?

    • 00Steve
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      1 year ago

      I transferred to two 5L glass carboys so that i could leave the lees behind and then i sat them in an esky of water with a portable sous vide machine attached to the side :)