Originally Posted by RICLARK
I Tried that exact recipe and the Acid Malt didn't give me what I was looking for. I was talking to someone at the Lhbs about 2 months ago and he told me about the Souring guiness. I was amazed in the end Just wish I had Nitrogen.
Superb work, Riclark. I had a pint of guinness in a pub a while ago and fancied brewing some myself to make black and tan and just drink good dry stout.
I keep forgetting how good Guinness is, probably because I don't like the nitrogen effect. Being able to brew a clone and drink Guinness without the nitrogen... perfect!
Thanks again, Rick.
Out of curiosity, what is actually happening with souring process? Are you letting acetobacter get at the Guinness and therefore putting a bit of vinegar in the final product?