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Old 12-29-2008, 03:05 AM   #1
d37fan
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Aug 2008
Southeast Kansas, a stones throw from Big Brutus
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I assembled my afpelwein on Sept. 14th, and due to life and trying to come up with enough large Sam Smith bottles to bottle with, I was finally able to bottle tonight. I used the priming sugar as directed. What are the chances the yeast is still viable enough to carbonate as planed? I pulled off a sample at the end of October, and is more mellow tasting now.
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Old 12-29-2008, 10:24 AM   #2
flowerysong
 
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Unless you took pains to eliminate the yeast, there should be enough left to carb. Patience is the watchword, since it will almost certainly take a while.
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