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No need to worry until 36 hours.

Sept/Oct 2016 Zymurgy has an article that might help.

All the ingredients for today's batch were grown in Indiana.

I don't follow this dysfunctional family in another country as I have more than enough dysfunction right here at home.

I recently brewed a porter with a little more than 20% chevalier and I think it turned out better than the last time I brewed it without.

I won't be holding my breath waiting.

Cream ale is an ale version of American (light) lager so a clean ale yeast is what I'd use.

How frequent are the bubbles?

Looking back at my log I realized that I didn't make a note of the amount, but I remember it not being a huge amount; probably about 14 grams in half that size a batch. You could start with 25-30 grams and take a taste after a few days and maybe add more.

Yes, with azacca.

Don't many tripple recipes include some sigar?

Got the ingredients yesterday.

I'll be brewing this in a couple weeks or so.

My last cider wss dry hopped with azacca.

We found a real good price on a turkey a couple of weeks ago.

Sing with me

Wrong. His body of work covered many genres: rock-n-roll, country, jazz, pop, blues, Dixieland. His piano playing was extraordinary.

What wss your recipe?

Not for 23 L.

Brewed this on Sunday.