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I've done an all-grain stout. Pale malt, flaked barley and roast barley (66%, 20%, 10%) OG 1.042 mashed around 68°c . So probably won't finish real low. But i like my beers nearly 6% alc. If i add 1kg dex (or 500 dex 500 ldm) will it ruin it? Was going for a guinnesss clone and have 800ml...

Hi all. I did an all grain several weeks ago. Day after, grain left in the mash smelt pretty funky. Could i do a second mash/sparge and use this as the base to make a sour? I've looked at a few guinness clone recipes and they take a litre or 2 before boil. Leave it for a couple days to sour...