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  1. I

    Adding yeast after several weeks of brewing

    I am brewing a big Belgium trippel. It started out with a potential alcohol of 11.9% and after 4 weeks is down to 7.6%. I put it in the secondary after 2 weeks then got nervous about the sediment build up so moved it again after 2 more weeks. I am wondering if I should add more yeast? It has...
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