Quote:
Originally Posted by Haputanlas
Hmmm...... Been interested in trying something like this for a while now. Might be something fun for me to try in the near future.
Haven't used acid malt to sour something yet. Is 1 lb enough to actually make this very tart?
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Very tart? No, it's more of a slightly tart edge, which came out good and balanced in this recipe. I would try the lacto bacteria or even add lactic acid for a very tart brew as per the OP. I got the original idea after trying Two Brother's hefe, which is a little tart as well.
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