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i was hopeing someone would answer this, i have never herd this and searched and didnt find answers. can u remember where in the book u read this?

well how many licks does it take to get to the center of a tootsie roll pop....the world may never know. i have herd and read about sour beer and wort and when to add, bottle,freeze,amount,etc.,etc., the acid malt seemed the best way to me,

well im gonna have to ask...does the acid malt give it the twang or soured taste? and the other beer u talked about...did u sour beer for them?

I learned long ago from Dan Listermann that it will replicate the "Guiness twang". I've used it ever since in my Dry Irish Stout and it does the trick. what he said...the guys i have talked to says it gives it the twang, the very same guys says its easier...

Stay away from the brown acid malt man. what does that mean? would you like to elaborate on what u just said dude. and thanks for the quick replies.

i know this is a base grain but, is there anyway to steep this and make it work? i mean temp, time, whatever. i have no way to do pm right now, and i need to add a small amount to a guiness clone im working on. thanks for any help.

do i have to buy oats for brewing, or can u just steep regular old run of the mill quaker oats. and if u can use ouaker can u use minute oats, or does that make a difference? thanks for any help

after readin about this brew[took 3 days to read it all] i just had to try it. bubbling away as we speak. i will say this best smellin stuff i ever brewed lol. i no this will bump up this post..heck thats how i found it to start with. and it looks just like the picture when in the bucket...

well i dont no where to start...but can someone explain the short answer on pm. i looked at the cooler set up and read about what to do but am a little confused....1 quart of water per pound of grain. the water to 150 degrees gets 1 thing water at 165 degrees gets another. do u need a sparge...

i cant do pm. thanks for the help, do u guys think these will work? i hate shootin in the dark.

looking for a guinness draught clone, that can be done with extract and steeped grains. unable to locate one. can this be done? or to get it right does it have to be all grain? i want it to be as close as i can get it..thanks for any help.

i have read on how you should steep grains and got several different ideas, what gives.... 1= put grains in bag and put in cold water and leave until water is almost boiling then remove. 2= heat water to 170 degrees and steep at 165-170 for 30 min. my questions are, cover pot or not....what is...

thanks for the help guys....i knew u would help me figure this out, stuff is on order.....recipe reworked.. i know it will be great. thanks again for all your help

this recipe was made after looking at several....u dont think the color is right? what do i need to do to fix it? if hops r wrong what do u suggest? i dont have fuggles or willimate...that was the subs. like i said i have never brewed this before. thanks for all the help im getting. i no u guys...

the yeast i plan on ie either..nottingham or 05, now thats the only hops i can come up with, its as close as i could come, and i ask for yoiur input and thats what i wanted. i have never brewed this before...but i love irish reds

sorry for askin again but, any ideas on this recipe?

ok guys heres my recipe for an irish red, tell me what u think. i put this together after looking at several different ones 7.00 lb light dme 1.0 lbcrystal 120 steeped .50 lb aromatic malt steeped .25 caramunich malt steeped .50 lbs carapils steeped liberty 1 oz @ 60m min. pellets cascade...

thanks guys....i like killians, just tried the sam adams, and loved it. i'm sure these will work just fine. thanks again.

ok how about a recipe for a good irish red?

looking for a clone for sam adams irish red. extract with steeped grains. thanks for any help !!!