Guinness sour mash with mixed grain

[imark]

Pull a litre when fermentation is complete and add a ml at a time to that like you say. The acidity won't increase post bottling as your adding the acid as opposed to adding acid producing bacteria.

[Kevin O'Roundwood]

Any ideas if Murphys and Beamish do something similar? Beamish has a slight sour twang but Murphys not so much...

[DEMPSEY]

Don't recall them being sour. Beamish was a chocolate type.

[BrewDorg]

While this thread has been bumped, might as well throw out an idea I've been thinking of.

I might split this batch of stout and ditch the souring idea altogether. I just found a pack of whiskey barrel oak chip I bought a while back and I'd like to add them in after primary fermentation is done. With an OG of 1.040, FG of 1.009 giving an ABV of 4%, would this be too low to support the whiskey barrel flavours? Could also soak them in some whiskey but that might be to much for a dry stout.

[Will_D]

A short but true story:

When I first joined Hawker Siddely Aviation in 1973 I was "obliged" to sign the official secrets act.

This was obviuosly NOT SO effective, because during the Tornado pan-european fighter project's design phase (Brits, Italians, and the Germans, IIRC), a large reel of 9 track computer tape was found in a West German Railway station.

This had the complete design spec for the Panavia Tornado!

So much for aviation security in the cold war times.


NOW, HTF has Guiness managed to plug any and all leaks out of the 'Gate for the last, what 20 years, 30 years? Longer?

The 'Arfur G. Official Secrets Act' and its penalties must make the Brit one look like childs play. Break the Brits rules and you go to jail, break 'Arfurs and you end up in a ditch with your balls in your mouth.

Seriously how come the "gate" is so secure??

[pob]

[Wondering aloud/Conspiracy theory ]

After listening to Bill Simspons talk at BrewCon last Sat, where he said you can break down the components of a beer into the individual relevent ingredients; do they now produce the 'sour' element by a chemical process (to keep consistency within a highly efficient industrial manufacturing process) rather than a previous traditional brewing one of brewing a smaller batch to sour on its own & add in later. All the more reason to keep it secret now, when more & more (craft) breweries are trying to promote the natural brewing process.