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  1. Evilbuck

    How do I repitch bottles?

    I have a strong IPA 10.1%, and it's barely carbed. It's been 4 weeks since I bottled. If it weren't an ipa, I'd wait it out. What is the process for repitching champagne yeast? How much do you add to each bottle? Should I make a starter and pitch the slurry? Any advice would be helpful.
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