Adding Soured Guiness to Fermenter

[andy6026]

I am going to brew a Guiness clone this weekend. The recipe suggests that I add a small portion of soured (commercial) Guiness when I transfer from the kettle to the fermenter. As suggested, I poured the commercial Guiness into a bowl and left it on a shelf for two weeks (uncovered).

I have a nagging feeling that by doing this I'm going to be introducing an infection into my equipment.

Should I go ahead with the recipes recommendation, or should I put on the brakes?

 

[calvey]

I would say no way! Just make the base beer and enjoy it.

 

[MrSpaz]

I hear that is what they do, somehow at least. My recipe I used had acidulated malt from my local homebrew store

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[andy6026]

Mr. Spaz, would you mind posting your recipe. I'm plugging in numbers now on the ones I've got and it's not even coming out close to black and the ABV is over 6%... which is definitely not Guiness.

I can see here now that the Guiness is at least sterlized before being added, but still... the colour and ABV are way off according to my calculations:

9 lbs Brit pale ale
1 lb flaked barley
18 oz roast barley
12 oz carapils
1.5 oz No. Brewer hops (60 min)
1 oz East Kent Goldings hops (60 min)

First, get the "tang" the way Guinness does: Sour about 24 oz (2 bottles) of stout (pref. Guinness) by leaving it out in a bowl a week or more & then freezing it.
While brewing, thaw the sour stout & heat it to 180-190 F for 20 min.
Mash-in at 155F, hold for 1 hour, boil 1 hour & 15 minutes.
At end boil, add the sour stout.
At 70F, pitch 2 packs of Wyeast #1084.
A month or so of cold lagering (<40F) after bottling or kegging will help.

 

[Math0]

I did this recipe before. You will not add an infection into the wort because you are boiling it for 5-10 minutes. The first time I did it, I left the sour guinness for 4 days and I found it was too much. Thats just personnal. Ive tweeked it a bit to make it better.

By the way, it is now my favourite beer


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