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I've done a half dozen batches in the same fermenter by simply draining the fermented beer and then adding fresh wort. Really saves on the cost and it really kick starts the fermentation. You do need to be doing similar beers or going darker. I used Wyeast 1028 and 1098 for most of my home-brews.
My typical would be a "triple" fermentation. Really a primary fermentation for a week, followed by racking to a secondary fermenter to let it finish out, then racking to a third, to let more solids settle out. So, after 3 weeks, I then would rack to a corny keg and chill along with force carbonation. It was about a 4 week cycle.
Moving the beer after one week was mostly to free up my primary fermenter. I was doing a batch every Saturday for a while.
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James
The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
Red-beard for President, 2020
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