Dry Yeast for a Guinness Clone (Irish Dry Ale)

[NSMikeD]

Bump. Anyone on adding lactic acid to the secondary/keg.

 

[youngdh]

I use acidulated malt in the mash. Never tried lactic acid in the keg.

 

[Bago-0]

https://shop.theelectricbrewery.com/pages/dry-irish-stout
Good article on Guiness clone

 

[bkboiler]

I used s-05 once for a dry stout per Jamil's book. It was pretty good...but still doesn't produce the texture I get when I've made several batches with white labs irish ale liquid strain.

 

[NSMikeD]

https://shop.theelectricbrewery.com/pages/dry-irish-stout
Good article on Guiness clone

Perfect. That is what I was looking for. 2mls lactic acid should do it for a 2.5 gal batch. I’m leggings g this week, so thank you.

 

[NSMikeD]

Into the keg. Numbers came in good. Taste like coffee right now. I added 2ml of 88% lactic acid to the 2.5 gal keg to give a bit of sour. This recipe (BYO clone) had a good deal of flaked barley so I’m curious how much creamy mouth fill it will produce on CO2

So far, no doubt it’s a dry Irish stout.

 

[InstantParadox]

Inspired by this recent recipe in BYO Guinness Draught clone - Brew Your Own I am planning to do a small test batch with Voss Kveik dry yeast in hopes to produce the " Guiness tang" that they mention.

Wondering how this turned out???

 

[duncan_disorderly]

Inspired by this recent recipe in BYO Guinness Draught clone - Brew Your Own I am planning to do a small test batch with Voss Kveik dry yeast in hopes to produce the " Guiness tang" that they mention.

The Guinness tang is a product of the addition of lactic acid, and perhaps the roast barley. Guinness used to contain a portion of soured beer but they just add acid now. It's also easy to sour a bit of wort to get that tang.