TheCrane
Well-Known Member
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?