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I have been using a starter I started with a Belgium blonde for some time now. I feed it every twelve hours because it stays out all the time. It has a great funky sour taste. I use it in everything. Never really worried about pH. It bubbles away and raises nice. I do sometimes add yeast though.


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in summer i like my XXXX cold, my stout cool, in winter i drink my stout room temperature.



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