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  • ...ing sugar]] directly to each bottle, eliminating the need to mix [[priming sugar]] with the [[beer]] in a [[bottling bucket]]. *'''Cooper's Carbonation Drops''' are larger chunks of sugar. One drop is enough to carbonate a 12 ounce bottle; two are used for a 22
    899 bytes (134 words) - 18:59, 11 September 2007
  • Large amounts of table sugar will not make good beer. If the majority of the ferementables comes from sugar then it is not beer.
    340 bytes (55 words) - 11:01, 11 October 2009
  • 697 bytes (112 words) - 21:18, 27 March 2008
  • 173 bytes (20 words) - 19:05, 2 November 2007
  • '''Priming sugar''' is a measured amount of sugar that is added to the beer after fermentation is complete and before the bee
    207 bytes (33 words) - 17:51, 1 October 2007
  • [[How to make Candi Sugar]]
    103 bytes (13 words) - 18:34, 26 October 2007

Page text matches

  • ...ehyde is an compound formed by an intermediate step in the conversion of [[sugar]] to [[ethanol]] by [[yeast]]. Under ordinary circumstances, any acetaldeh
    2 KB (325 words) - 05:22, 2 November 2007
  • ...asted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and
    8 KB (1,307 words) - 14:52, 24 November 2010
  • ...that is added to beer with an intent to do anything except add fermentable sugar (see [[fermentable adjuncts]]) or add a specific flavor to the finished bee ||Boil||5 min||Adds body||Malt bases sugar that is less than 5% fermentable. Increases the body and mouth-feel of the
    3 KB (383 words) - 16:10, 10 August 2011
  • ...that are used to provide fermentables always yield a predictable amount of sugar. A pound of LME in a gallon of water will yield 37 points of specific grav ...sonably consistent from batch to batch, it is possible to predict how much sugar you will get from your malt, provided you know what your extraction efficie
    9 KB (1,435 words) - 16:20, 31 October 2010
  • ...es a tiny bit of black or roast malt. May use some adjuncts (flaked maize, sugar). Low alpha acid continental or British hops are typical (avoid high alpha
    5 KB (750 words) - 03:34, 18 September 2008
  • ...y flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and este
    7 KB (941 words) - 00:36, 9 March 2013
  • ...ys use safe pressure-canning techniques, as they would with any other high-sugar solution they were putting up.
    4 KB (577 words) - 03:28, 6 November 2011
  • ...fect is to create a great deal of carbonation without consuming too much [[sugar]] or creating too much [[alcohol]]. The result is a sweet, basically nonal ...in the bottle, brewers add a small, measured amount of sugar (usually corn sugar), which is enough to carbonate the beer when fully consumed by the yeast, b
    6 KB (910 words) - 03:22, 15 December 2008
  • ...dium bodied beer is often brewed with rice, corn, wheat, or other grain or sugar adjuncts making up part of the mash. Hop bitterness is low to medium. Hop f ...should not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts are often used. Flavor is mild, and hop bitterness and aroma is ne
    16 KB (2,519 words) - 15:16, 3 September 2009
  • ...g|keg]] their beer or [[priming|prime]] directly in the [[bottles]] with [[sugar tablets]].
    761 bytes (101 words) - 16:41, 4 October 2007
  • ...xpose the starches inside of the grain. These starches are converted into sugar by the process of [[mashing]]. When used with [[:Category:Specialty Malt|s
    968 bytes (153 words) - 19:21, 27 October 2010
  • Beta amylase produces Maltose, the main wort sugar, by splitting 2 glucose molecules from the non-reducing end of a glucose ch
    14 KB (2,124 words) - 21:49, 23 December 2013
  • ===Priming Sugar=== Sugar in grams = 15.195 x Volume in Gallons ( Desired CO2 Volume - 3.0378 + .0500
    7 KB (1,076 words) - 20:02, 27 November 2010
  • ...ich are pleasant to drink. Chemically, the conversion by which yeast turns sugar into alcohol is: Sugar → Alcohol + Carbon Dioxide + Energy
    2 KB (270 words) - 09:23, 13 March 2009
  • 0 bytes (0 words) - 21:25, 25 August 2014
  • ...temperature and time for the enzymes in the malt to convert the starch to sugar.
    7 KB (1,129 words) - 04:21, 8 December 2008
  • ;Force Carbonation: Instead of using priming sugar, you can force carbonate (with C02) which can speed along the beer towards
    4 KB (701 words) - 22:11, 16 August 2009
  • ...''', if you are using liqueur to prime with, you need to find out what the sugar content is of the liqueur. You can find this information on the internet. ''Example: DeKuyper Dark Creme de Cacao has 8g of sugar per 1 fluid ounce.''
    2 KB (377 words) - 00:54, 1 April 2009
  • ...ing sugar]] directly to each bottle, eliminating the need to mix [[priming sugar]] with the [[beer]] in a [[bottling bucket]]. *'''Cooper's Carbonation Drops''' are larger chunks of sugar. One drop is enough to carbonate a 12 ounce bottle; two are used for a 22
    899 bytes (134 words) - 18:59, 11 September 2007
  • ...t yet had yeast added to it. Wort (pronounced 'wert') is essentially just sugar (from malted grains) and water.
    206 bytes (32 words) - 03:21, 28 February 2007
  • ...heated with [[water]] in order to [[convert]] the grain's [[starch]] to [[sugar]]. This process is known as [[mashing]]. The grain is then rinsed, or [[l
    1 KB (252 words) - 03:39, 8 December 2008
  • ...iable if there are no additional substances dissolved in the mixture (like sugar); and no air or CO2 bubles adhere to the meter during the measurement.
    3 KB (399 words) - 01:31, 16 August 2010
  • ...unoff. It’s important to go slow so as to extract the maximum amount of sugar and not compact the grainbed, which would stop the runoff. Lauter design i
    1 KB (223 words) - 17:09, 17 July 2011
  • ...bable extreme, adding a unit of grain would eventually mean losing as much sugar due to absorption as you would gain from extraction. A lesson that can be
    4 KB (637 words) - 17:05, 29 June 2015
  • ...yeast]]. Put an [[airlock]] on, wait 7-10 days, [[bottle]] with a little [[sugar]] in each bottle, cap, wait 2 weeks, and your beer is done and ready to dri
    5 KB (851 words) - 21:09, 4 July 2008
  • ...f necessary the section on priming to determine how much [[Priming|priming sugar]] you need to add. * [[Priming sugar]] (other options such as [[Krausening]] are viable but much more difficult)
    5 KB (724 words) - 23:43, 5 December 2012
  • In unmalted [[grain]], the [[starch]] which will eventually be converted to [[sugar]] and [[fermentation|fermented]] is stored in the grain's '''endosperm''', *It releases the [[starch]], making it available for [[conversion]] to [[sugar]] by [[diastatic enzymes]]
    2 KB (321 words) - 17:09, 30 August 2007
  • ...e process by which [[starch]] in the brewing [[grain]] is converted into [[sugar]] which can be used by [[yeast]] in [[fermentation]]. Conversion is carrie
    439 bytes (59 words) - 15:21, 10 December 2007
  • ...s composed mostly of starch. The process by which starch is turned into [[sugar]] during the mash is known as [[conversion]]. An [[iodine test]] is used t
    554 bytes (83 words) - 17:08, 30 August 2007
  • #REDIRECT[[Sugar]]
    18 bytes (2 words) - 17:56, 30 August 2007
  • ...fermented apple juice, while [[Perry]] is fermented pear juice. Sometimes sugar or raisins may be added to raise the alcohol content and sometimes spices a
    3 KB (540 words) - 14:09, 1 August 2014
  • ...a percentage of sugar by weight. A reading of 10 means the solution is 10% sugar by weight. Scale is interchangable with [[Brix]].
    225 bytes (35 words) - 03:18, 28 February 2007
  • A scale measuring sugar in solution expressed as a percentage by weight. Interchangeable with [[Bal
    284 bytes (34 words) - 15:58, 2 February 2010
  • ...tated by how much unfermented sugar remains in the finished beer; the more sugar, the heavier the body.
    252 bytes (44 words) - 03:18, 28 February 2007
  • * The sugar derived from such grains which is heavy in maltose, such as baker's malt,
    1 KB (195 words) - 12:32, 15 September 2007
  • ...ttle conditioned beer. Most homebrewers use either [[Priming_sugar|priming sugar]] (Dextrose) or [[Dry_Malt_Extract|Dried Malt Extract]] (DME). Also can be
    415 bytes (64 words) - 14:40, 30 May 2008
  • ...rs (commonly orange-like or lemony). Light sweetness that may have a candi sugar-like character. Subtle yet complex. ...perfumy or orange/lemon-like). Light spicy phenolics optional. Some candi sugar or honey-like sweetness on palate.
    3 KB (454 words) - 14:48, 24 November 2010
  • ...retention, sweetness, and body. Dextrine malts contain a lot of dextrins, sugar structures that are resistant to enzyme action that remain in the finished
    564 bytes (71 words) - 14:43, 7 December 2007
  • Large amounts of table sugar will not make good beer. If the majority of the ferementables comes from sugar then it is not beer.
    340 bytes (55 words) - 11:01, 11 October 2009
  • ...beer brewing process]], converting the [[starch]] found in [[rice]] into [[sugar]] that can be fermented by sake yeasts
    606 bytes (88 words) - 18:41, 14 September 2007
  • *With Extract brewing, if you follow the recipe you will always have enough sugar in the wort and will know the original gravity. If your beer finishes ferm
    844 bytes (141 words) - 00:59, 15 November 2007
  • ...wort, they begin to reproduce in amazing numbers; pitching the yeast onto sugar prior to adding them to the main [[wort]] allows the brewer to increase the
    4 KB (626 words) - 03:31, 15 December 2008
  • ...for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldi
    4 KB (676 words) - 17:49, 16 July 2008
  • 0 bytes (0 words) - 16:31, 26 September 2014
  • ...ic beverages can occur in low-gravity worts or musts where there is little sugar overall, or when a yeast is too attenuative for the gravity. It can also b ...Common sugars used for this purpose are [[Dextrose]] and Belgian [[Candi Sugar]].
    1 KB (223 words) - 03:23, 15 December 2008
  • ...redients=Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity Engli
    4 KB (636 words) - 23:37, 23 February 2008
  • ...inish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
    6 KB (932 words) - 03:41, 1 March 2013
  • ...should not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts may be used but all malt formulations are also made. Malt and hop
    2 KB (305 words) - 14:09, 26 October 2007
  • ...th (cara) Vienna and Munich malts adding color, body and complexity. Candi sugar is not commonly used as a high gravity is not desired. Noble hops, Styrian
    5 KB (734 words) - 14:49, 24 October 2007
  • ...le elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener. ...and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale
    31 KB (4,799 words) - 01:25, 1 April 2009
  • ...ear-old versions. It is then [[bottle conditioned]] and carbonated by the sugar remaining in the young lambic. Gueuze is then traditionally finished using ...or dark candi sugar to form a sweet and sour beverage. Traditionally, the sugar was added directly to the mug and served with a mortar with which the drink
    19 KB (2,939 words) - 14:27, 22 September 2007
  • ...anomyces or Lactobacillus. May include flavors from adjuncts such as candi sugar or honey. ...be apparent if it is a key ingredient. May include adjuncts such as candi sugar and honey. May include Belgian microbiota such as Brettanomyces or Lactobac
    8 KB (1,289 words) - 19:52, 22 October 2007
  • ...g gravity in the range 7-8°P. Often served with the addition of a shot of sugar syrups ("mit schuss") flavored with raspberry ("himbeer") or woodruff ("wal
    8 KB (1,315 words) - 18:42, 20 November 2011
  • ...ude distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light spruce or other e ...rful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).
    7 KB (1,027 words) - 02:56, 15 October 2007
  • ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
    5 KB (716 words) - 14:41, 24 October 2007
  • |ingredients=May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Gener
    4 KB (598 words) - 11:51, 18 November 2010
  • ...come from the use of crystal or roasted malts, however the use of inverted sugar and brewer's caramel is also common. "Chocolate," "fruity," "nutty" and "bu ...y dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their charac
    12 KB (1,852 words) - 14:57, 25 May 2015
  • ...[[malt extract]]. The term may be misleading; all-grain beers may contain sugar or other adjuncts, spices, or flavorings, and of course extract is simply a ...hot water for a period of time to allow the enzymes to convert starch into sugar. It also extracts colors and flavors from the grain. Mashing at cooler temp
    12 KB (2,109 words) - 12:55, 1 November 2012
  • ...created by some home mead makers using [[milk]] as a source of fermentable sugar. It is not a traditional product, although some traditional [[fermented be
    910 bytes (140 words) - 01:53, 12 October 2007
  • ...Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavor
    9 KB (1,366 words) - 16:51, 18 September 2007
  • 0 bytes (0 words) - 13:30, 17 August 2014
  • ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
    5 KB (738 words) - 14:41, 24 October 2007
  • ...s then centrifuged, reseeded with revitalised yeast and primed with liquid sugar before bottling. Australian hop varieties are traditionally Pride of Ringw
    2 KB (304 words) - 21:03, 1 June 2011
  • ...xide]] into the beer. This can be achieved in two ways: by adding extra [[sugar]] and [[yeast]] to the [[bottle]], [[keg]], or [[cask]] and allowing the [[ ...ttling. The residual [[yeast]] left in the beer will begin fermenting the sugar and the carbon dioxide they produce dissolves into the beer thus carbonatin
    3 KB (434 words) - 18:58, 18 December 2007
  • ...n was made with was usually made with about 75% malt and 25% corn grits or sugar. The grist included 1 to 2% black malt and sometimes also 1 to 2% crystal m
    2 KB (235 words) - 21:06, 1 June 2011
  • '''Priming sugar''' is a measured amount of sugar that is added to the beer after fermentation is complete and before the bee
    207 bytes (33 words) - 17:51, 1 October 2007
  • ...ugar you avoid stirring up the trub, as you would if you tried to stir the sugar into the primary (or secondary) fermenter.
    5 KB (863 words) - 06:34, 5 December 2010
  • ...prior to [[racking]] the beer. It should be noted that kegs require less sugar in the solution than bottles.
    7 KB (1,142 words) - 22:20, 7 June 2011
  • ...though lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). High alcohol content adds a pleasant creaminess but ...is strength are the result of using pilsner malt and up to 20% white candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast
    5 KB (704 words) - 15:47, 5 November 2007
  • ...add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the tradition
    5 KB (735 words) - 14:42, 24 October 2007
  • ...racked again into aging vessel for at least 6 months. Prime with 4oz corn sugar and active 2oz (thick slurry) Scottish ale yeast culture, age cool for at l
    8 KB (1,230 words) - 14:47, 19 March 2016
  • ...], which convert the [[alcohol]] that results from primary fermentation of sugar by [[yeast]] into acetic acid in a secondary fermentation process. The vin ...the most common types available. However, almost any substance containing sugar can be and probably has been made into vinegar, if not intentionally than t
    1 KB (220 words) - 20:09, 15 October 2007
  • ...e anything added to a beer primarily to add flavor rather than fermentable sugar to the brew. Common beer flavorings include fruits, herbs, and spices.
    1 KB (205 words) - 20:59, 16 October 2007
  • ==Sugar Adjuncts== ===Brown Sugar, Dark===
    11 KB (1,552 words) - 14:26, 18 September 2013
  • ...ailable in a brewery. It also has several advantages over the priming corn sugar/DME: * the apparent [[OG]] will not be changed. (If you use a highly concentrated sugar solution your [[FG]] and [[ABV]] will be as if the beer had a 2-3 GU higher
    5 KB (879 words) - 03:31, 19 July 2014
  • [[How to make Candi Sugar]]
    103 bytes (13 words) - 18:34, 26 October 2007
  • ...e malts for maltiness, other Belgian specialty grains for character. Candi sugar to lighten body and to add color and flavor (if dark candi is used). Noble- ...brown in color. Often, though not always, brewed with dark Belgian "candy" sugar, these beers can be well attenuated, ranging from medium to full bodied. Th
    5 KB (791 words) - 17:25, 2 November 2007
  • ...ly sweet. More modern versions of this beer incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to a p
    2 KB (344 words) - 17:07, 29 June 2015
  • ...he brewer can '''back sweeten''' the batch by an addition of unfermentable sugar. ...ess can be avoided by using fewer fully fermentable sugars such as [[table sugar]], or by using a less attenuative [[yeast]]. See the [[Dry]] article for m
    2 KB (351 words) - 17:57, 4 November 2007
  • ...ften sold as "corn sugar", which is derived from cornstarch. Glucose is a sugar preferred by yeast and is thus very fermentable, fermenting quickly and lea #[[Priming]] sugar
    572 bytes (84 words) - 01:32, 14 November 2007
  • [[Hydrometer]]s are calibrated for measuring the sugar (extract) content of a water solution. This is true for wort. But when used ...e to a third and lager yeasts (saccharomyces uvarum) can ferment that wort sugar completely, lager yeasts will show a slightly higher limit of attenuation f
    13 KB (2,153 words) - 09:38, 4 August 2014
  • The yeast settles the more quickly, the less sugar there is present and the smaller the storage vats; and proteids are the mor
    5 KB (812 words) - 18:01, 19 July 2011
  • !Sugar. !Sugar.
    11 KB (764 words) - 18:00, 19 July 2011
  • 1.00 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 12.50 % <br>
    2 KB (324 words) - 22:09, 8 March 2012
  • ...ess of [[The Theory of Mashing|converting the starches]] in the grain into sugar ([[mashing]]) and separating the wort from the grains ([[Lautering|lauter]]
    608 bytes (96 words) - 15:51, 2 January 2008
  • ...eneric term for malt extract. In many breweries, the pipe running from the sugar room to the mash tuns is still known as the "Edme pipe." As the 1994 recipi
    2 KB (374 words) - 00:19, 1 April 2008
  • ...roduction of a number of enzymes such as amylase which convert starch into sugar; thereby, sugars can be extracted from the barley's own starches simply by
    1 KB (215 words) - 03:05, 15 December 2008
  • ...the beverage is transferred to another vessel containing more fermentable sugar for carbonation during a [[Secondary fermentation|secondary fermentation]].
    3 KB (423 words) - 03:42, 20 February 2011
  • ...ing is the practice of adding a small amount of fermentable material (i.e. sugar) to beer just before bottling so as to provide enough CO2 or carbonation to ...ntire batch at once immediately prior to bottling as opposed to adding the sugar to each bottle.
    4 KB (841 words) - 15:40, 10 September 2011
  • '''Gravity''' - is the concentration of sugar in the wort or beer. There are various methods of measurement, one of which '''K&K''' or '''K+K''' - Kit (hopped malt extract) and Kilo (sugar)
    14 KB (2,225 words) - 23:56, 13 July 2017
  • ...water, you would see the pencil apparently bent to a greater degree as the sugar content rose. A refractometer makes this measurement very easy and converts ...ometers. The type brewers use is the type fruit growers use to measure the sugar concentration in fruit to see if it is ripe. It usually measures 0 to 30 Br
    9 KB (1,604 words) - 05:41, 19 February 2009
  • ...fect is to create a great deal of carbonation without consuming too much [[sugar]] or creating too much [[alcohol]]. The result is a sweet, basically nonal ...in the bottle, brewers add a small, measured amount of sugar (usually corn sugar), which is enough to carbonate the beer when fully consumed by the yeast, b
    6 KB (910 words) - 01:04, 1 April 2009
  • ...y strong in alcohol (16-18% with a relatively large percentage of residual sugar remaining. ..."stuck" or just won't metabolize. Feeding allows the yeast to consume the sugar, get introduced to a new quantity of honey and repeat until the yeast knock
    701 bytes (113 words) - 22:42, 25 July 2011
  • '''Apple Wine''' is the fermented product of apple juice with the addition of sugar and possibly water. It is typically higher in alcohol than cider and follo
    334 bytes (55 words) - 02:36, 20 July 2011
  • Sucrose, commonly called table sugar, is a disaccharide of the simple [[Sugar|sugars]] [[glucose]] and [[fructose]] with the molecular formula C<sub>12</ ...iquid is then boiled and centrifuged several times to form and extract the sugar crystals. During this extraction process different grades of [[molasses]]
    2 KB (242 words) - 23:56, 20 December 2012
  • ...occurring sugars in [[apples]], this German variant usually includes added sugar, resulting in a higher gravity beverage.<ref>{{cite web|url=http://en.wikip * 2 pounds of dextrose (corn sugar) in one pound bags
    10 KB (1,708 words) - 17:18, 29 June 2015
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  • ...f water should be poured over the berries in a large simmer pot. Allow the sugar to dissolve and the berries to soften slowly under low heat, covered. yeti
    7 KB (1,270 words) - 02:20, 3 May 2020
  • ...real<br><br>cheap Air max There are ruins all over the island from the old sugar plantation days. On the trail we met a local who led us along the Lameshur
    5 KB (900 words) - 00:53, 5 May 2020
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  • ...previous routine was 2 eggs with an English muffic and coffee (with light sugar). I also cut down drastically on sugars and simple carbs since starting the
    7 KB (1,252 words) - 00:35, 6 May 2020
  • ...of vanilla, beat it in a mixer til frothy, and added about 3/4 c. Powdered sugar. I used clean paintbrushes to brush the inside, and also tested the pour n'
    7 KB (1,257 words) - 12:47, 11 May 2020
  • ...tp://www.business-opportunities.biz/search/?q=fewer%20fats fewer fats] and sugar and rich in fiber foods is suggested. Mild to moderate workouts are also at
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    6 KB (961 words) - 15:28, 10 May 2020
  • ...at Keeneland Oct. yeti tumbler sale<br><br>yeti cups Mix in the brewer's sugar, water and the brewing yeast. Add the mixture to the flat beer. Attach an a
    7 KB (1,329 words) - 01:03, 11 May 2020
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    301 KB (49,322 words) - 05:21, 11 May 2020
  • ...] probably provides tips you should tell your mother. Instead of a soda or sugar fruit juice at dinner, have a glass or two of water. It is also recommended
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  • ...mL)1 cup icing sugarAdd 1.5 cups of water to a pan and dissolve all of the sugar over low heat. If the liquid starts boiling lower the heat. Add the lemon j
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