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  1. D

    Propagated yeast - Weaker by the batch

    I've recently tried to make the transition from dry to liquid yeast and hoped to offset the cost increase by maintaining the yeast. I split the vial 75/25 into the first batch and a starter (dark DME and hop cones at ~1.05 with a 15 minute boil attempting to follow "How to Brew" by John Palmer)...
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