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Old 02-05-2010, 01:26 PM   #11
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Yeah I don't see how there could be an increase in yeast population if the must isn't being fermented. Perhaps it could run with just foil for a day or two to increase the yeast count then put an airlock on it and let it run.


Kegged: Hoppy Amber, ESB, Weizenbock, Breakfast Stout, IPA

Fermenting: Yooper's Oktoberfest

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