mediumsk wrote:EagleDude wrote:- Brew a Flanders without bugs and add a splash of balsamic vinegar at serving
maybe not a good idea ... but at least I wouldn't be introducing "bugs" into my brew equipment.
using red wine vinegar to dial up the ascetic actually works pretty well, you only need a little.
try buying a can of newcastle and turning it into a flanders using that 88% lactic acid they sell at homebrew shops plus red wine vinegar, its good and really helps you understand how the individual flavors interact in a true flanders style.
I haven't heard of doing that, but I'll have to give it a try ... thanks for the suggestion.
