BorealBrewer
Well-Known Member
Hey, HBT!
I'm planning a couple one gallon stouts in the next few weeks. I've read about getting the distinctive Guinness-style "twang" by deliberately spoiling a bottle or two of stout, boiling it, and adding it back to the brew in secondary.
Would deliberately adding mother of vinegar to a poured bottle work? Am I after a different organism than the mother of vinegar? Has anyone tried this, and, if so, what was the result?
Any info is greatly appreciated!
I'm planning a couple one gallon stouts in the next few weeks. I've read about getting the distinctive Guinness-style "twang" by deliberately spoiling a bottle or two of stout, boiling it, and adding it back to the brew in secondary.
Would deliberately adding mother of vinegar to a poured bottle work? Am I after a different organism than the mother of vinegar? Has anyone tried this, and, if so, what was the result?
Any info is greatly appreciated!