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Old 10-23-2012, 04:02 PM   #1
Mar 2008
Posts: 24

i have a bock that didnt seem to ferment completely out, its a little to sweet and not crisp enough. I recently heard a podcast about starting sours with a batch similar to this, its already carbed and kegged. has any one tried pitching yeast to this again and aging it? thinking something simple since its going to be my first sour

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