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  1. A

    How long before I should see fermentation bubbles?

    How long before I should see fermentation bubbles? I'm making an Ale, 1/2 gal wheat/LME with and using Wyeast, and have it in the primary now. I added the yeast at 79 deg and after I whisked for 4 minutes to blend in some O2. TIA
  2. A

    When transferring the wort to the primary, should I leave out the sediment?

    When transferring the wort to the primary, should I leave out the sediment (from the hops, falvoring, etc)? or include it? And should I seal the lid on the primary, or is it OK to leave it on loose at first?
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