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The cardamom wheat has gone through a number flavour changes during fermentation. When it started fermenting it smelt like toilet duck then slightly old pot pourri and it now smells like Savlon cream smeared on an overripe banana. The fermentation has been extended slightly due to my second brewer. I’m hoping that conditioning will give a more restrained aroma or I will have to blend it off with something a lot less Unilever.
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