Krid
Well-Known Member
- Joined
- Nov 15, 2012
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Okay, I've committed to my first lacto beer, and I was gunning for a gose. Now I have some questions. Quick overview:
I mashed 6 lbs of wheat malt and 4 lbs of pilsner at 148. Ran off 6.5 gallons, boiled 90 minutes with 1 oz of tettanang at 60 min. 15g of salt and 1 oz of corriander at 5 minutes. Cooled to 105, threw in a cup of grain and wrapped the fermenter in towels. 28 hours later it had a foamy lacto krausen on it, was 66 degrees, and I pitched a 1200 mL starter of WLP011 European Ale.
It has been bubbling away (this is day 3) and smells faintly like sourkraut from the air lock.
So I guess my first question is does this need long aging, or can I just bottle this stuff in a couple weeks and try it out.
I found a lot of info on Berliner Weisse, but not so much on gose. Any pointers/tips/random useful info is greatly appreciated.
I mashed 6 lbs of wheat malt and 4 lbs of pilsner at 148. Ran off 6.5 gallons, boiled 90 minutes with 1 oz of tettanang at 60 min. 15g of salt and 1 oz of corriander at 5 minutes. Cooled to 105, threw in a cup of grain and wrapped the fermenter in towels. 28 hours later it had a foamy lacto krausen on it, was 66 degrees, and I pitched a 1200 mL starter of WLP011 European Ale.
It has been bubbling away (this is day 3) and smells faintly like sourkraut from the air lock.
So I guess my first question is does this need long aging, or can I just bottle this stuff in a couple weeks and try it out.
I found a lot of info on Berliner Weisse, but not so much on gose. Any pointers/tips/random useful info is greatly appreciated.