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Sour mash questions

Posted: Tue Dec 11, 2007 12:31 pm
by Dale Wheeler
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,

Posted: Tue Dec 11, 2007 3:09 pm
by Blktre
Ever consider acidulated malt?