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Old 09-13-2008, 09:03 PM   #1
Peregris
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Default Malt vinegar in stout

I was planning on making a stout pretty soon and I saw that one way to sour a stout a little bit, like Guinness does, is to add some malt vinegar instead of lactic acid.

Has anyone ever done this? How much for 5 gallons? And when does one add it - to the boil, to the primary, to the "secondary", or to the bottle bucket?

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Old 09-13-2008, 09:06 PM   #2
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This is interesting. vinegar is acetic acid, which tastes like... well vinegar, so I don't know if that would be a replacement for lactic acid. Where did you hear of this? I pretty certain there would be some taste differences.

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Old 09-13-2008, 09:08 PM   #3
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dont use vinegar, odds are is still has acetobacter that will happily turn the rest of your hard earned alcohol into vinegar as well.

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Old 09-13-2008, 09:35 PM   #4
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yeah just use lactic acid

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Old 09-13-2008, 10:19 PM   #5
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Okay, that settles that.

I haven't used lactic acid before, either, so I have the same questions - basically, how much and when.

Thanks for the replies.

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In the Bucket:
Saugatucket Stout

In the Bottle:
Devil's Leap Belgian Dubbel
New England Cider
Various meads

In the Keg:
Belgian Pale Ale

In the Planning:
Saison
IPA
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