BeerTools Discussion Forum

Has anyone tried to simulate peated water for Scottish Ales? Rather than peat smoked malt (too strong), I would like to simulate water that has flown over peat, such as used in my favorite Single Malts... I was thinking of basically making "peat tea", by steeping peat moss in a couple cups...

I brewed my Boars Breath Stout on Memorial Day. I only added 2.5oz of malt vinegar to be on the conservative side. I figured that if it was too little, at least I could still drink it... I'll let you all know how it turns out.

I just posted a trial recipie on the Library (Boar's Breath Stout) as an experiment with malt vinegar. I am thinking of only using 4-oz of malt vinegar after playing around with my calculator... leave it to an engineer to take a wild @ss assumption and carry it out to 4 significant figures... Anyway...

My thoughts are that in a "low tech" operation (at home) it would be a whole lot more predictable and repeatable to use malt vinegar than to let a couple of bottles of beer sour... safer too. I just wonder how much more concentrated the vinegar is. I was thinking of adding about 8 oz to a ...

Guiness uses an addition of around 20% lactically soured wort in a pre-mix syrup that is added to all of their stouts worlwide (at last count there are 19 versions!). The best (and quite easy) way to simulate this addition is to use malt vinegar which is very similarly produced. Be conservative at ...