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    Need advise after I used 2 different yeast types.

    I just made a lager on Sat and after 36 hours I pitched another envelope of yeast since there was nothing going on. I pitched a smack pack( California lager ) at 65 degrees and has been between 60 - 65 since. I had a packet of muntons dry yeast that I added last night and had some good action...
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