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- Aug 14, 2019
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I have a recipe for Berliner Weisse from Clawhammer Supply which calls for a 15min boil after mashing followed by cooling to 95F, adding lactic acid and lactobascillus, allowing the wort to sour over 24hrs then finally bringing it up to a boil again for 15mins. In other words two separated boil stages. Is this possible in Brewer's Friend?