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Wondering if anyone has used HC and/or PEC5L?  Scott claims these enzymes help decrease turbidity & aids in filtering, I assume by making the solids drop instead of remaining suspended.  Maybe instead of K&C.


I've been making the FWKs without any of their chems.  My wife, who has an excellent palate, tried a Meritage today.  One had the full run of chems & the other had none,  She thought the one w/o the chems had a more layered flavor as it passed her tongue vs a big bam with all the flavors at once.  I am using ColorPro and mixing my yeast with Fermaid & Go-Ferm according to their directions.


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