WyomingWhitetail
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- Dec 22, 2012
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Hello, first post and looking for insight on making a slightly soured Belgian wit. I all grain brew and right now it looks like a small sour mash might be the best option so as i can stop the souring at the amount i want. I have never done a soured beer before so am looking for any information on getting a nice refreshing sourness with out going full pucker. Thanks for any help