somethingoriginal
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- Aug 7, 2013
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I used a liquid pitchable yeast, I left it out all day and vigorously shook it before pitching, BUT I noticed it was pretty chunky still as I pitched it... did it not reach the level of suspension necessary for proper fermentation? I checked the next day and the airlock was bubbling nicely, but I'm now three days into fermentation and the bubbling has slowed down significantly (a bubble every 12 or so seconds)... is my batch ruined?