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Temperature: 70-75 ºF
|Strain||Lev. sauvages / bactéries|
From White Labs' Website: "This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze."
When using, we would recommend keeping the IBUs on the very low end (0-2 IBU).
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