Sour mash questions
Posted: Tue Dec 11, 2007 12:31 pm
Has anyone experimented with creating a sour mash? I am planning yet another attempt at a Guinness clone, and I want to add this element, as I?ve read about elsewhere.
In the past, I mashed a lb of malt a day ahead, which I added to my brewday mash. I couldn?t taste it in the end result.
Also, any recommendations on brewing methods, grainbill or yeast for dry stout? I?m never satisfied that my stout is dry enough.
Thanks,
In the past, I mashed a lb of malt a day ahead, which I added to my brewday mash. I couldn?t taste it in the end result.
Also, any recommendations on brewing methods, grainbill or yeast for dry stout? I?m never satisfied that my stout is dry enough.
Thanks,