I am usually one to read all the pages in a post, but I just do not have the time right now. So I hope I am not re asking questions.
I have been toying with making this for a bit now and I am finally ready and I have space in my pipeline.
I am thinking of souring some store bought Guinness to add at the end of the boil.
First, if I do this I do not need the Acid malt then, right?
Second, I have also read instead of souring store bought Guinness, I could pull 24 oz of the finished wort before adding the yeast, toss some malt in it and let it set until the fermentation is over then boil the bit that has been souring and add it to the finished beer. Does this sound better or worse? Will it work? What would you do? I know add Acid Malt, but I would like to try to do it the "authentic" way.
Second I have a bunch of Nugget hops in the freezer. The hops additions are all at the 60 min mark so the different flavors of hops really do not come through. So as long as I am adding an amount to hit the ~30 IBU of Guinness this should be ok also? Maybe it wouldn't be exact but it would be cheaper?
I know it is strange thinking on one hand "authentic" souring, but then not caring about correct hops. But just ignore my irrationalities.