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    Question about a Wild IPA

    So I'm working out a recipe that will be treated somewhat like the Victory Wild Devil. I was thinking about a Brett B + L fermentation, but I'm wondering about the time it would take for the Brett to actually make any noticeable flavors in the beer versus how the hops' identity will deteriorate...
  2. A

    Question about raising fermentation temps

    I've done some searching but haven't found quite the answer I'm looking for, so here I go. The ambient temp in my apartment is between 62 and 65F, which is fantastic for all of my ale fermenting needs, but I'm really wanting to make a saison with wyeast 3724. I know fermwrap could help out...
  3. A

    Lighter Malt Profile with Roselare.. Would it work?

    So I'm in the early stages of planning out my first jump into the wild arena. My thoughts are to go with a lighter white type of beer with a wine backing and a heavy souring element. I'm wondering going with the roselare blend (mainly for it's ease of use) would be right for this application...
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