Guiness anyone?

[WishboneBrewery]

Try a Hop Back Entire Stout, you can do that a steeped grains and Pale malt Extract... and its bloody fantastic

http://www.hopandgrain.com/recipeSearch ... re%20Stout

[Philipek]

As for adding the cans of Guinness, I wouldn't. I'd rather cut my losses. I dislike the idea of adding store bought beer to my beer! You're robbing it of its own purities man! Trust me, STALE THE WORT!

Mmmmm stout...

Right you are, Floyd. I'll chuck the Guinness and stale the wort. If I'm going to stale stout, I should stale my own.

I like the look of the chocolate in your recipe, Floyd and I may try that at some point, but I've been thinking about making guinness for a while. I like stout, and I like to mix it with bitter. However, when I mentioned that I wanted to make a stout, a couple of my friends went a bit crazy. They were drinking my beer at the time and enjoying it, so I don't know why they got so excited, but they are rabid Guinness fans. One of them said he'd make me a t-shirt if I made something like Guinness.

I want that t-shirt.

Data, what exactly was it that went wrong with your mash, and why did you have to use a kilo of specialty grains?

Phil

[gratefuldave54]

Thanks pdtnc. Its on my to do list.

[dave-o]

If it's not too much of a threadjack, could someone explain the concept and method behind stout/wort staling?

Not something i've heard of before, and seems to go against normal beer making practices.

[mysterio]

This confuses me too. There is not a hint of sourness in Guinness. I highly doubt this is something they do.

[Philipek]

This is something that piqued my interest, too.

It reminded me of something I read in BYOBRA and/or elsewhere on the history of porter. Due to the fact that I was not trying to brew historic beer styles, I didn't commit it to memory. It said something like: porter was aged for a long time and developed an 'acetic tang' and publicans would then blend it with young beer to the tastes of the customers. So, soured Guinness didn't sound so beyond the pale for me.

Do a search on 'sour guinness' and you get something on wiki answers that says that Guinness is 3% sour by volume, whatever that means.

This is slightly more reliable although it talks about bottle conditioned Guinness which was discontinued in the 70s or early 80s, I think. If it's still about, I'd like to get a bottle.

http://media.www.jhunewsletter.com/medi ... 7170.shtml

There's a Brew Your Own article which is quite detailed about Guinness but remains infuriatingly silent on the subject of soured Guinness. It does say, however, that they have an extract containing secret ingredients that their international breweries have to add to make Guinness taste like Guinness. That could contain soured Guinness, but just as easily could contain powdered narwhal tusk or fairy dust.

http://www.byo.com/stories/beer-styles/ ... in-ireland

Phil

[floydmeddler]

Yep. Something I read a while back too and just loved the idea of it. I do it religiously with all my stouts these days. Like I said earlier, it's not for everyone. Especially when it starts spontaneously fermenting! Strong tasting stuff when it does!

[traymondo]

Yeah, don't listen to 'em, crooked - course it'll be a great pint.
"Budweiser of stouts"?!?! Does that make Bud the "Guinness of lagers"?

[simple one]

Yes.