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Author Topic: Malt vinegar  (Read 1206 times)

Offline Cuba

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Malt vinegar
« on: March 08, 2016, 10:15:19 AM »
I always have a bit of beer left after I rack my secondary to my keg, usually I'm too lazy to fill a few bottles.

So I was thinking I could make malt vinegar with the leftovers; we use a lot of vinegar as cleaning product in my house. I figure just leave the carboy with the top off; swirl it around to get oxygen in there and let it sour for a few days. Any thoughts?

Offline robcoombs

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Re: Malt vinegar
« Reply #1 on: March 08, 2016, 10:39:26 AM »
Sounds better than just dumping it. I think it would take longer than a few days to sour to that level. But having never tried it I guess it's hard to say.

Offline Two Wheeler

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Re: Malt vinegar
« Reply #2 on: March 08, 2016, 10:43:37 AM »
Quick google search makes it seem a bit more difficult... needs "Mother of Vinegar" and a couple months

http://honest-food.net/2014/12/10/beer-vinegar-recipe/
Jordan Harris
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Offline Cuba

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Re: Malt vinegar
« Reply #3 on: March 08, 2016, 01:01:30 PM »
Hmmmm. Well i have some raw apple cider vinegar that has remants of the mother floating around in it. Maybe ill give that a shake then add a splash into the mix

Offline Roger

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Re: Malt vinegar
« Reply #4 on: March 08, 2016, 04:29:07 PM »
Interesting let us know how you make out...

Offline Cuba

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Re: Malt vinegar
« Reply #5 on: April 04, 2016, 10:43:46 AM »
Test #1 failed to do much of anything. I'm going to get my hands on some unpasteurized malt vinegar to grow a mother; then start this experiment over again.

I'll update when I get this going.

Offline Cuba

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Re: Malt vinegar
« Reply #6 on: May 11, 2017, 07:35:08 PM »
Success! Currently eating some french fries with homemade malt vinegar :)