makary

@ciferecaNinjo@fedia.io well, it is not strictly necessary, but I like to use it when I'm trying to make some new, experimental vinegar, since it is a safe option, you know, as it has all the bacteria already there to get the thing going, and lowers the risk of contamination with other microbes :) Also, I have an ongoing huge vat of ACV going, so I have lots and lots of mother most of the time. As per types of beer, I cannot say for sure, as I didn't try with other varieties, but I don't think IPA would give a good result even if just because the bitterness would be overpowering. But you know, best way is to try, try and try again! Edit: I would very much like to try make a lambik vinegar, as I am a huge fan, but sadly they are not readily available in Dublin :(

@ciferecaNinjo@fedia.io If you are experimentally inclined, you could get some mother of vinegar and try to make your own with your favourite beer! It is actually not too hard nor complicated, I am in process of making a Guiness vinegar right now :) You could also try and sub it with a decent quality red wine vinegar

@ciferecaNinjo@fedia.io so, what exactly are you trying to do? What do you want to use it for? Also, are you after white or dark malt vinegar?

@solo@slrpnk.net I'm starting an instance dedicated specifically to fermenting foods, take a look some time :)
Edit: it's https://ferment.site/ , sorry for the shameless plug lol