hist-brewing: Heather Meath

[Owenbrau1]

In a message dated 98-05-14 09:48:50 EDT, wyliesmith at isomedia.com writes:

> I used Danstar Nottingham yeast, and my ferment room was very cool, around
>  65 f.
make sure to rehydrate the yeast as well
Owen ap Robert

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