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Flocculation and Carbonation

Yakima 728
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F

Funes

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Has anyone observed any concrete relationship between flocculation levels of yeast and carbonation time? I have a 1.06 Belgian pale ale I brewed with WLP570 (a poor flocculator) that I just bottled before it fully cleared. Should I expect a faster carbonation period because of the higher concentration of yeast in suspension?
 

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