Brewer's pay attention to mash pH for various reasons, and one way to reduce it involves adding a lightly soured wort called sauergut. Contributor Cade Jobe joins Marshall this week to talka about this unique ingredient as well as the results of an interesting xBmt on the topic.

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Sauergut vs. Lactic Acid xBmt

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Episode 236 | Brewing With Sauergut