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Aussiekraut

Bottle conditioning at work

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9 hours ago, Mark D Pirate said:

Where else would the bubbles come from ? 

I expected the yeast to take a deep breath and suck them in through microscopic gaps between the lid and the bottle 😛 

It's just interesting to see and shows your beer is alive. It makes you feel good about what you're doing, despite the yeast doing all the work.

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despite the yeast doingall the work - I am yet so see a packet of yeast cut itself open and rehydrate itself.  Without us, yeast would just be microbes. 

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I'm still thinking you're taking your bottles into work to condition 😂😂

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