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Old 01-19-2010, 06:57 PM   #1
scone
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Default Blending with vingear and lactic acid

Anybody experiment with blending a plain brown ale with vinegar and lactic acid to "doctor up" a flemish brown? If so, what did you think of the resulting beer? What kind of vinegar would be best to use?


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Old 01-19-2010, 11:25 PM   #2
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I haven't, but google "The Mad Fermenationist", I think he did an article on it a while back. I think he posts on here from time to time as well.


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Old 01-20-2010, 01:18 PM   #3
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http://madfermentationist.blogspot.c...with-acid.html

Yeah, it turned out pretty well, but I was adding acid to a beer that was already slightly tart and funky. You can certainly give it a shot, something like sherry or balsamic vinegar would probably be best since it has some similar flavors to a dark sour beer. The lactic acid I have is pretty buttery, active yeast might clean it up if it bothers you.
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Old 01-21-2010, 01:21 AM   #4
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Thanks! I've got some AHS Flanders Brown bottle conditioning and some balsamic as well so I can experiment with combining them in the glass and see how it turns out.

I love your blog by the way, it's a really awesome resource and I've been reading a lot of it lately. Thanks for posting your experiences online!
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