yeast selection

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  1. mirthfuldragon

    Kettle sour - bacteria source, yeast selection?

    So I am jumping in and making my first kettle sour - something kind of like a berliner weisse. It's actually part of a split batch, with half getting kettle soured and the other half going towards a quasi-New England pale ale with hallertau blanc. I have a couple of questions. Suggestions on...
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