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Lallemand Eric
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Last Activity: 09-24-2021, 11:18 AM
Joined: 01-07-2019
Location: Montreal, Quebec, Canada
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  • Hi Jeff, of course nobody tries to introduce any wild yeast or bacteria, but it will inevitably be present at low levels in any brewery. Malt is covered in wild yeast and bacteria, hops also contain some (they are anti-microbial, but they are not sterile), and you will even carry some on your body....
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  • Could very well be a wild yeast contamination, it's not a good sign that your attenuation is greater than normal (and still going). Letting wort sit around prior to pitching the yeast really increases the risk of contamination. Do you do any wild yeast or bacteria QC? Fermenting up to 73'F is likely...
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