sweetnighter
Member
I'm looking to put together a recipe for a classic Guinness-esque domestic stout. I've read up about "vatting," whereby you make a batch of strong stout to ferment with a brettanomyces or lactobacillus for a couples months, which is then later mixed in with a fresher batch of weaker strength stout. Has anybody done this? and how on earth would I calculate ABV if I'm blending the byproducts of two fermentations with two OGs and FGs? "Designing great beers" refers to the process but doesn't go into further depth. Any insight?