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Jacho

Brut IPA

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Po pierwsze dodaje się glukoamylazę, a nie alfaamylazę. Enzym dodawaj bliżej 62°C niż 72°C. Producenci zalecają poniżej 60°C. Możesz też do fermentacji, ja poza jedną warką tak robię i nie miałem problemów przegazowaniem w butelkach.

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