I'm thinking of making a sour stout, using the Berliner souring method:
- Sour the wort with lacto
- Once sour, boil, add hops, and ferment as normal.
Anyone done anythying like this?
Questions, would like to know thoughts of others.
- Would this be too sour for a stout? Would it be better to sour half the wort and then mix after souring?
- Would this go better with a low alcohol 'light' stout, or would a heavy stout be better.
- Sour the wort with lacto
- Once sour, boil, add hops, and ferment as normal.
Anyone done anythying like this?
Questions, would like to know thoughts of others.
- Would this be too sour for a stout? Would it be better to sour half the wort and then mix after souring?
- Would this go better with a low alcohol 'light' stout, or would a heavy stout be better.