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Keg sour with the Lactobacillus for four days @ 85°F (29°C).
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Keg sour with the Lactobacillus for four days @ 85°F (29°C).
Perform a 30 min. single infusion mash, followed by 30 min. recirculation using a HERMS, increasing temp to roughly 170°F (77°C) at mash out. Conduct a 90 min. boil, with the first and only hop addition taking place…
Mark Schoppe of Austin, Texas, a member of the Austin Zealots, won a gold medal in Category 29: Spiced Beer during the 2022 National Homebrew Competition in Pittsburgh, Pennsylvania.
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