Peregris
Well-Known Member
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?
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?