brad.maynes
Member
Okay, so I have looked at a number of Guinness-clone type recipes and many of them suggest souring some beer and adding it back in post-boil. These tend to suggest the terrifying (to me) method of leaving beer in a bowl for a week and then freezing.
This seems (to me) like a really good way to badly contaminate a batch of beer. Does anyone have any experience with this method, or other souring methods? Is this really a necessary step to get a good Guinness clone?
Thanks in advance,
BLM
This seems (to me) like a really good way to badly contaminate a batch of beer. Does anyone have any experience with this method, or other souring methods? Is this really a necessary step to get a good Guinness clone?
Thanks in advance,
BLM