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Oh, okay. That makes sense now. I would do a warm lager kind of thing since I don't have the setup to do otherwise. Haven't yet but probably soon.
There's a brewery in Ann Arbor, Michigan that does a lager called "Massacre" and it's dark, 14% and ridiculously good. They only do lagers. It's inspiring.
I have fond memories of the fizzy beers.
Currently fermenting an imperial cream ale (Jenny Sees) ... don't be afraid to give beer-flavored beer a go. You can ferment at RT with any kveik. You can buy both Voss and Lutra dry for about $6. I recommend a tablespoon of yeast nutrient along with the pitch. I've even had great success with 34/70 in the basement in winter at about 68F.
 
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From Maine with Love. Allagash
 

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