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  1. W

    Berliner Weisse Souring fermented out?

    I'm no expert but would suggest that your lactobacillus to yeast ratio is off to your desired pH(sourness). When cultivating from grains you are getting bacteria and yeast and the yeast dominates after a while. Have you measured your pH before boiling? Do you keep temp when souring in 30deg...
  2. W

    Strike temperature and Step mashing

    Hello, I have been wondering why many resources state that the strike temperature is critical. When in step mashing the grain can be put in at room temperature and raised through many different temperatures. I am aware that step mashing is used on under/non modified grains but is there any...
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