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Is autolysis a problem when reusing yeast?
I've seen around here and in other sources that for homebrewers a secondary fermentation (concerning autolysis) isn't necessary, unless you're going to dry hoppy or something like that. My question is ...
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Over-pitched yeast- how to avoid autolysis?
I am doing my first batch with a yeast starter. I harvested yeast from a commercial Belgian trappist ale, built it up for a couple of days, cold-crashed it, decanted off the majority of the mini-wort ...
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