Did you just link to a thread that links back to this thread? Seems pretty helpful...There was a suggestion in this thread.
I did not understand, explain betterA Guiness azeda 4% de seus grãos ante
Which is an apt description of making sauergut. If Guinness actually does it with grain solids, it would need to be fully gelatinized and converted before souring and then no grain or grain particles could be added back to the boil, only filtered liquid. Why would a brewery go through all that rigamarole? Why not just sour a portion the wort from a standard lautered mash, to a specific lactic content and then add the correct amount near the end of the boil to adjust the knockout pH and flavor? I mean that is sauergut and how it works in a brewery.Guiness kettle-sours 4% of its grain before the boil.
Yep. I did some more research, and they USED to kettle-sour some grain. Looks like now they just add a small % of already soured Guiness, or as you say, Sauergut.Which is an apt description of making sauergut. If Guinness actually does it with grain solids, it would need to be fully gelatinized and converted before souring and then no grain or grain particles could be added back to the boil, only filtered liquid. Why would a brewery would go through all that rigamarole? Why not just sour a portion the wort from a standard lautered mash, to a specific lactic content and then add the correct amount near the end of the boil to adjust the knockout pH and flavor? I mean that is sauergut and how it works in a brewery.
Breweries like this are notoriously cagey about giving accurate descriptions but prefer to say somehting which is not quite the exact process, is weak on details but close enough to get the idea across.
Do you know the dose? .... moment of application?Or just at some lactic acid when done.
thanks...that was what i was looking for
Do you know the dose? .... moment of application?
You're just describing the sour mash process more common to homebrewers (and some pro brewers) in the 90s and 2000s before we figured out it was way easier to just sour lautered wort.Which is an apt description of making sauergut. If Guinness actually does it with grain solids, it would need to be fully gelatinized and converted before souring and then no grain or grain particles could be added back to the boil, only filtered liquid. Why would a brewery would go through all that rigamarole? Why not just sour a portion the wort from a standard lautered mash, to a specific lactic content and then add the correct amount near the end of the boil to adjust the knockout pH and flavor? I mean that is sauergut and how it works in a brewery.
Breweries like this are notoriously cagey about giving accurate descriptions but prefer to say somehting which is not quite the exact process, is weak on details but close enough to get the idea across.
Thank you ...... at what time do you apply the lactic acid .... and for how many litersI used 4ml lactic in my clone, and that mildly sour. I wouldnt go higher.
Thank you ...... at what time do you apply the lactic acid .... and for how many liters
On another note, I have found the sour hints in relation to the "Guinness" yeast. I used to brew a lighter colored ale with WLP 004 and it had sour hints just like Guinness.
thanksUsei 4ml para um lote de cinco galões como acidificante na água do purê. O sabor azedo chega ao produto final.
No actually I'm not.You're just describing the sour mash process more common to homebrewers (and some pro brewers) in the 90s and 2000s before we figured out it was way easier to just sour lautered wort.
Why do it that way? It had been done that way for a long time, the same way acid rests were more common before people figured out acid malt, adding lactic acid, or sauergut was easier and faster.
The problem is lactic acid has no flavor. Sauergut on the other hand is very complex and there is no way to approximate that with technical acids. The good news is it's not terribly hard to make. There is some amount of instruction available on the net as well as a nice video on how to make it by a member here Bassman2000.Or just at some lactic acid when done.
Martin Keen did a video on this a while back and seemed to get good results.
Damn, that's some clever....assuming they don't pasteurize.For a 5gal batch, take two cans/bottles of Guinness and put them in a jar and foil the top. Let sit 4-6 days to sour, then put the resulting liquid into the boil with 10min left.
Yeah, I've done it and it works. Haven't done a side-by-side, but I like the results.Damn, that's some clever....assuming they don't pasteurize.
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