Brewer Gerard
Well-Known Member
Just trying to get some feedback on souring a chocolate stout. I've looked through the stout recipe database and it doesn't seem to be common practice for chocolate stout recipes.
What do you guys think of souring a chocolate stout be it through acid malt or a soured sample of a commercial stout.
What do you guys think of souring a chocolate stout be it through acid malt or a soured sample of a commercial stout.
