blockhead83
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- Joined
- 4/2/09
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Hi guys,
Long time listener first time caller (so to speak). I've just put down my first stout today (3kg pale malt, 250 grams crystal+250 grams roasted barley steeped, 30grms northern brewer and 30 grams fuggles wyeast irish ale) and was toying with the idea of souring a couple of bottles of Guinness and adding this (after boiling it) to the secondary when i rack it.
I've read a few different opinions and was wondering if anyone has tried it in the past. I was after that guinnessesque soury twang. I don't want to do it if my first stout is just going to taste like lemons or off beer.
any comments muchly appreciated
Long time listener first time caller (so to speak). I've just put down my first stout today (3kg pale malt, 250 grams crystal+250 grams roasted barley steeped, 30grms northern brewer and 30 grams fuggles wyeast irish ale) and was toying with the idea of souring a couple of bottles of Guinness and adding this (after boiling it) to the secondary when i rack it.
I've read a few different opinions and was wondering if anyone has tried it in the past. I was after that guinnessesque soury twang. I don't want to do it if my first stout is just going to taste like lemons or off beer.
any comments muchly appreciated