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Tangerously Hoppy IPA at 68 degrees. Too hot?

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when i use a hop sack in the fermenter i sanitize a heavy shotglass and add that to the sack too.  this will weigh it down and keep it submerged. less chance of things growing on it if it breaks the surface.  i do lacto fermentation of veggies too and if i have light stuff like cabbage shreds,  i save one big leaf to shove in last, then weigh it down with a shotglass too.  nothing like trying to ferment something and finding mold growing on top.


lacto fermentation is almost as much fun as beer.

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