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- Nov 16, 2017
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I am planning on making an IPA that will be shipped to a competition within my state, so I want to make a good impression. My last batch turned out great, but had some sediment within the beer, such as trub and dormant yeast. There was also a large amount of trub in the bottom of my primary fermentor. Is there any good way to avoid this?
Sincerely,
Jack
Sincerely,
Jack