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WebChill to 63–68°F (17–20°C), transfer to fermenter, pitch yeast, and aerate well. After 3 or 4 days, add the first dry-hop addition. Continue fermenting at 63°F (17°C) for a total of 7–10 days. Rack to secondary with the second dry-hop addition and age three weeks, at 50°F (10°C) if possible. If kegging, rack to keg and add the third ... WebWe would like to show you a description here but the site won’t allow us. numbers activities for preschool
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