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4322RE: [new_distillers] fermentation

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  • Tony & Elle Ackland
    Jun 26, 2002
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      > This is just an observation on my part. During all the time that I have
      > been fermenting I have never seen a "roiling cap", as some describe it.

      The only time I've seen it have been when making beer and using quite some
      grains to help augment the cans of malt extract. I figured it was due to
      the unfermented sugars or suchlike leached from the grain, modifying the
      surface tension and causing the "krausen" to form.

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