BIAB with a fine crush?
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Is Guinness REALLY partially soured? Anybody got documentation of this?
when i took the tour, they did confirm two things- they use a "content of lactic acid" in the mash that is mashed separate from the roasted malts, then all wort is blended back together.
Nor really more time involved.In general, are lagers more difficult to produce given the means to ferment them in? I know it takes longer, but I'm curious if technically, it's harder to produce good results.Lagers tend to be less forgiving of flaws in fermentation than ales. If your practices are solid, then it is otherwise no more difficult to produce a good lager than most other beers.
Plenty of people swear by brew in a bag, which creates a crazy cloudy wort. So, based on that, I don't think it would affect the final flava flave.