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Very Sour |
May 14, 2016 |
Reviewer:
Andrew Kline from Troy, MI United States
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Quick soured in the fermenter for 24 hours and added WLP644. Delicious Gose with a lot of acidity. It ended up being too much acidity at a pH of 2.95, but I will use this strain again to make an acid beer for blending. I like that it was able to sour at room temperature.
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