Page history
4 May 2016
27 April 2016
24 April 2016
23 April 2016
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m+91
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m-24
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m+1
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m+11
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m+16
10 April 2016
7 April 2016
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+128
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m+296
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+75
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m+54
added advise to make a starter for Lacto
+173
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+50
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m+28
added section for tips on maintaining heat for homebrewers
+1,504
30 March 2016
25 March 2016
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+40
added notes on what to do if the yeast cannot handle fermenting the pre-soured wort
+435
3 March 2016
1 March 2016
29 February 2016
26 February 2016
updated pH numbers in intro
+65
adjusted suggested pH
m+2
advised to lower pH to 4.0-4.3
m+296
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+46
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m+42
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+20
fixed pH information
m+6
19 February 2016
7 February 2016
added link back to PH Meter
+13
re-worded filling CO2 when using grains
m-9
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m-2
reference
m+91
added sentence to keep positive pressure inside the kettle to help prevent contamination
+252
21 January 2016
12 January 2016
11 January 2016
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m+27
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m+72
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m+179
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m+76
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m+45
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m+135