20 Dec
2004
20 Dec
'04
4:17 p.m.
Anyone have any experience brewing a Flanders Red or Oud Bruin? I'm looking
for yeast recomendations and some info on using a lactobacillus culture. Do
both cultures get pitched same time? How or does temp affect the sourness?
So far WLP500 and Wyeast 4335 look to be ok choices.
Mike Moranz
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