Gose and Conan yeast?

So I am trying to minimize my $$ on this small 2 gal batch. I have some Vermont ale gigayeast I harvested from a recent brew. I am wondering if anyone has used it for a Gose since it is very fruity?

I've got nothing to offer on this but I to have some of this yeast (though it's the yeast bay strain) and am a big fan of Gose, so I'm interested in this.

Yeah I figured if I toss it in worst thing I will have is beer

In my experience kettle sours have had a tendency to downplay the yeast characteristics from various saison yeasts I've tried. I'd be really curious to see how Vermont came out. You may want to blend it with a more attenuative yeast though, since it already tends to have trouble drying out.

I was going to use wlp029 which has 72-79% attenuation and with the gravity I have gigayeast which online it is saying 78-82% for medium gravity beers. Figured if I get a starter going tonight and pitch it on Sunday I should have more then enough to get it fairly dry with only a 2 gal batch.

Here is my plan for this:

BIAB

OG: 1.047
FG: 1.006
IBU: 7.5
SRM: 4.9

2lb 2oz: Wheat malt (Ger)
1lb 4oz: Pilsner (Ger)
14 oz: Munich Malt

.5oz Hallertauer Mittefrueh @ 15 min
8oz Raspberry @ 10 Min
1g Coriander Seed @ 10 Min
11g Sea Salt

- Pitch lacto 5335 @ 95 degrees for 3 days.
- Boil for 60 mins with above additions then chill.
- Pitch Vermont Ale Gigayeast at 67 degrees ferment for 2-3 weeks then rack over 1.5 lb raspberry for 7 days.

I have not used Conan, but I did use wlp644 for a Berliner. It lent noticeably fruity eaters that pushed it out of style for competition, but was darn tasty none the less.

brewmeister13 said:

I have not used Conan, but I did use wlp644 for a Berliner. It lent noticeably fruity eaters that pushed it out of style for competition, but was darn tasty none the less.

Click to expand...

Only competition here is with my taste buds lol