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Question on your Saison de la Place. Ingredients indicate Lactic Acid in Mash (60 min.) but Notes indicate Lactic acid added after keg conditioning. Question did you do both or just after keg conditioning? I am going to modify slightly using Szechuan peppercorns that have a lemon overtone (maybe double yours).

biergarden reviewed the recipe Franziskaner Hefe-weisse Clone