CheaperPlease
Well-Known Member
We all know what a black and tan is, or Half-n-half like some people call it, But for a while now I have been drinking a beer called Mississippi Mud that is black and tan bottled. I was wondering if anybody had tried this before? I intend to make 2 batches and rack them togeather on the secondary but I need to recipes that work togeather. I was looking for a dry stout that was tart but not the soured taste of geniuess, not that I could sour my beer and all of that like they do. If anybody has some advice on this I would love to hear it.
Also yeast, same strain or diffrent?
Also yeast, same strain or diffrent?