In there, with a beer.
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Oh, one little mention of botulism and y'all go running like little girls.
You won't have to tell me twice.
FYI, I hear there is a type of bacteria that is added white wine bbls that produces a malolactic acid IIRC correctly. I recently added some very dry saison to some white wine bbls and the beer did continue to ferment in the bbls. I have no idea how accurate this info is. I tried to do some Internet research but could not find anything.