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thejohnsonfactor says,
in 5-31-2007 @ 18:50:37    

If the goal were to attain some of the classic characteristics (including increased carmalization) wouldn’t decoction mashing be more appropriate? Is this a possibility within the brewery? This would also help to augment the character of any Munich malts used, if such are chosen in the final decision.

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Hopslut says,
in 6-19-2007 @ 12:52:54    

I like the sound of a decoction mash. If that is not possible what about a multi step mash?

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Dog Care Tips says,
in 11-20-2007 @ 17:30:28    

Dog Care Tips

I couldn’t understand some parts of this article, but it sounds interesting

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