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I just finished a saison using 3724. Gravity went from 1.055 to 1.009. I used the amount of priming sugar for 3.2 volumes, and after 1.5 weeks in bottles they are VERY carbonated. I was thinking I might dial mine back next time. However, I don't think you are in danger of making bottle bombs just from the bottling sugar, so I would say just try them out in ...


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Nope. Keep your priming sugars the same. Explanation: The sugars we usually use for carbonation is 100% (or near 100%) fermentable. Thus, it will cause the same amount of carbonation.


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Nope, you don't need to change a thing.


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Make a starter ASAP. That is the only way to know if anything survived. Chances are slim as the frozen cells rapture when frozen. If the starter picks up, then step it up and harvest from that. If you want to freeze your yeast you need special "anti-freeze" so that the cells do not rapture.


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The viability will have been seriously affected you may have some OK cells in there, but the formation of ice crystals with in the cells will have ruptured the majority of the cells. You may be able to make a starter from it.



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