Guinness Twang!

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TheCrane

TheCrane

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I know Guinness clones have been discussed to the point of cliche, but... I came across a recipe that suggests pouring ~24 oz of Guinness into a bowl and allowing it to "sour for a week or so. This is then frozen and added to the wort at end of boil. I know many people use acid malt or other acid additives to achieve twang, but has any tried this one?
 
If you do go this route, make sure you boil the soured beer for at least a few minutes. I would assume infection would step in if you don't boil it long enough...
 
Search for 'sour mash' and you should find some useful information. Making some sour mash to give that 'tang' to my dry stouts is on my to-do list as well.
 

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