I have what I think to be an lacto infected batch. I am keeping it around in a keg thinking I might have a use for it. For example, Guiness uses about 3% sour beer in their stout. This is what I read in charlie p's book anyway.
Anyone ever do some mixing or find a good use for a soured batch? It's a pale ale that I have soured. the DFH 60 clone.
Anyone ever do some mixing or find a good use for a soured batch? It's a pale ale that I have soured. the DFH 60 clone.