I have made many Guinness clones and they all taste great, except there missing that little something. I have read that in the original they use 3% pasteurized soured beer, and mix it in with the new. Has anybody tried this? If so, how did you go about it.? Thanks.
Troy
who cares?!? Guiness is overrated.. I tried it once and all I got was some kickass stout that was too pricey. I'd like to know how to brew a chocolate oatmeal stout.
That was certainly a helpful response to the question.
michael
That rumor has been around for years. I have never found anything to give credence to it.
------------>Denny
I've read that too but cannot for the life of me detect any lactic or sour quality in Guinness. All I ever really taste in there is roasted malt and ... well, that's about all. I think Guinness is pretty one-dimensional as stouts go - maybe that explains its popularity.
Let's see, to sour 3 percent of 5 gallons you would need to sour 567.8 ml. Maybe you could collect 500 ml worth of wort from your next batch, let it sit in the open for a while until sour, then transfer into a pot or something and heat to about 170 degrees farenheight, then add it to your next Guinness clone. I would bet though, that much sour beer added to your recipe would be QUITE nasty and I would also imagine that it would taste nothing like Guinness but who knows?
I've read that too but cannot for the life of me detect any lactic or sour quality in Guinness. All I ever really taste in there is roasted malt and ... well, that's about all. I think Guinness is pretty one-dimensional as stouts go - maybe that explains its popularity.
Let's see, to sour 3 percent of 5 gallons you would need to sour 567.8 ml. Maybe you could collect 500 ml worth of wort from your next batch, let it sit in the open for a while until sour, then transfer into a pot or something and heat to about 170 degrees farenheight, then add it to your next Guinness clone. I would bet though, that much sour beer added to your recipe would be QUITE nasty and I would also imagine that it would taste nothing like Guinness but who knows?
Yea that does sound nasty:) Thanks for the reply's. Troy
I have made many Guinness clones and have yet to find the perfect one. There are many varieties of Guinness and some of the lactic acid "naysayers" may not have tried the versions that have the "tang." I don't taste the lactic acid tang at all in the Guinness draught bottles or the Guinness draught cans, both of which I believe were developed more for the American palate. However, I definitely taste the lactic acid "tang" in the Guinness extra stout bottles which are my favorites. I have never tried the Guinness foreign extra stout so I can't make a claim to this beer's "tang" factor. I am going to take my most recent Guinness clone recipe and add some soured/pasteurized stout to it for my next batch of brew. I have added 20cc of lactic acid before in the past and got fairly good results. I am, however, curious as to what others have done in order to achieve the "tang."
Hello, long time lurker, first time poster....
Have you tried milk? That may just satisfy your dose o' lactose.
Kent
Troy, try "infecting" it with Brettanomyces. I've done it and it works. The bottled Guiness from Ireland has the classic leather, horse blanket character that the shit that they're now brewing at Molson in Canada lacks. A long time bottled Guinness fan who no longer drinks the shit brewed in Canada.
Another nice addition is a few oak chips in the secondary fermenter. To give that slight "oaky" taste.
my recommendation is NOT to do it. Used lactic acid or acid malt (acidulated) instead. Setting out wort to sour from wild bacteria will prove to give unpredictable results, at best. Rob
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