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Recently I've been experimenting with recipes by brewing 1-gallon batches (about a gallon and and half post boil). I was using dry yeast, about half a pack, in the primary. I'm thinking of moving over to WYeast smack packs. Should I scale down the amount of yeast I use? Know they're designed...

This is a million times better than my pipe cleaner. God knows I could use a boost in the Cleanly Department :)