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Old 10-25-2007, 02:39 AM   #11
the_bird
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Quote:
Originally Posted by sause
Also: You should try doing a search before starting a new thread.
How did I miss that? I'm an idiot...


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Old 10-25-2007, 03:33 AM   #12
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Originally Posted by Ryanh1801
Ok quick question. If I did a sour mash and brought it up to temp for a while before blending, I would not have to worry about using separate equipment right?
I don't think so, just one mans opinion though. Wouldn't hurt to clean it extra good.
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Old 10-26-2007, 11:04 PM   #13
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This a quote from some guy on the babblebelt on making a Berliner Weisse more sour:

"Vinnie from Russian River has given me the tip to make a starter for Lacto and Pedio with 80% malt and 20% apple juice

Pedio apparently produces lactic acid and does not produce alcohol. It also seems to be a better/bigger producer of lactic acid then Lactobacillus. I think for my next 'to style' Berliner Weisse I may try using both Lacto and Pedio.

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