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Recent content by Brewosaurusrex

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  1. B

    How to "fix" an astringent sour

    Is there any oak involved?
  2. B

    What's a good blending strategy?

    Considering the immense time investment of lambic or geueze, I want to step up my batch size from 5gal to 17gal, the logic being that it yields more beer per time for the same ratio of ingredients per final product. Additionally, I figure the more sour I can get my long-term batch, the less...
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