In a traditional turbid mash used for lambic production, why is starch intentionally left unconverted in the wort?
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A
To provide nutrients for wild Brettanomyces and bacteria during multi-year fermentation
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B
To increase wort viscosity for easier lautering
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C
To lower wort fermentability for a sweeter finished beer
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D
To reduce Maillard browning during the extended boil