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  1. I just put a batch of Munich malt monster on to brew. The instructions said to ferment for two weeks. I have been fermenting my brews for three weeks and they seem to do very well. (I think that RickBeer uses this method and that's where I got it from) I ferment at 70 degrees. Will two weeks be enough or should I go for longer before I start to test with my hygrometer? Rick N.
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