#22  Malt Vinegar
1.5 gallons Second Runnings from Gruit Ale Mash
1 packet Nottingham Dry Ale Yeast
- Let wort cool to pitchable temperature.
- Pitch yeast.  Allow to ferment out.
- After completion of fermentation, rack to secondary, leaving wort open to air.  Splash
vigorously while racking.
- Brewed 11 March 2006.  I had the extra sweet wort,
and figured, "why not?"
- Dumped 15 April due to infection.  Another try at this
will be made, a bit more methodically--using
fully-fermented beer and a "Mother" starter.
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- Allow to sour to taste (should take approximately 3 weeks).  Bottling and pasteurization