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There's a few ways to get to a Berliner Weiße: Sour mash: introduce lactobacillus to the mash, hold around 120°F (and ideally anaerobically) for 2-3 days to sour. Boil and ferment normally and neutrally. Kettle sour: perform the mash, introduce lacto to the wort, hold at temp, boil and ferment. Lactic acid sour: introduce lactic acid either to the kettle ...



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