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About to bottle an extract Dortmunder. It has lagered for about 4 weeks. Do I need to worry about adding more yeast before bottling, or are the yeast still in good enough shape to do the trick with some corn sugar added? I pitched at least 150-200 billion yeast cells originally.
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Oct 2, 2011 01:08
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| # ¿ May 6, 2024 08:24 |
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