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> At what point do you need to add more yeast?
post Feb 17 2014, 04:27 PM
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I just finished a batch of a Chamay knockoff. It reached the expected FG and i wanted to leave it sit in the fermenting bucket or possibly a carboy for another week or so to clear. Is there a point where it will be necessary to add some more yeast before bottling? If so, how can I tell when that point has come?
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