OK, dumb question from a "Neophyte," as long as that doesn't mean "Dancing fairy:" What is acid malt, and how do I get it?Try steeping about 2oz of acid malt. Not in the mash but in the brew pot to acidity the wort a bit. I use 1.5 oz in my Guinness clone to get a bit of sour "twang" without having to add soured beer, anything more than 1.5 starts to get "metalic" tasting.
Thanks, but I'm not into Heavy Metal. I just want a gluten-free millet based tasty beer recipe with bitter hops, pulverized juniper berries and ginger (For arthritis) on the cheap. (Forced by government agencies to live on my wife's SS Disability check - Donations accepted!) Celiac's Disease is, by the way, protected by the Americans with Disabilities Protection Act, as signed by my Saviors, the two President Bushes.You could always run the hot wort through a hopback full of pennies and chunks of scrap steel
Weyermann Acidulated Malt!!! Of course! I should have known that from the start! It is so obvious! Frau Bloecher, prepare my laboratory! Ve must prepare the transfer!
Excellent idea, I do happen to have a Mazda 626 with a blown engine. Should I remove the gas & oil first, or just cut off some parts for the recipe? I wouldn't want it to be TOO metallic tasting, after all...You could always run the hot wort through a hopback full of pennies and chunks of scrap steel