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Made a great Berliner Weisse, 24th Dec 2016
Reviewer: John Edstrom
The thing that makes this blend great is when kettle souring you do have to keep it at 95-110 degrees for it to drop the pH. Room temperature is all that is needed for the Lacotobacillis to sour your wort. Made a great Berliner Weisse with it and I plan to use it again to make a Gose.