Krid
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- Nov 15, 2012
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So for something completely different, I was going to try my hand at a gose.
I've got a recipe, but I wanted to confirm the steps for making and pitching a homemade lacto starter.
1. Three days or so before mashing, make a 1L starter, cool to 100F and throw a handful of grain in it. Try to keep it around 100 for a few days while the lactobacillus takes over - should smell like tart green apples (puke or rot means lacto didnt win.)
2. Mash the grain for your brew, run it out into a cooler, and let it cool to 100-120. Strain your lacto starter to keep the grain out of your wort, pour it in and let it do its thing for about 24 hours to get its tang on.
3. Take the soured wort and then boil it to kill off the lacto and do the normal brewing thing. Pitch a conventional yeast to finish off the fermentation.
Is that pretty much the program? I don't want to end up with a carboy full of hanta virus or something.
Any tips/suggestions greatly appreciated.
Many thanks.
I've got a recipe, but I wanted to confirm the steps for making and pitching a homemade lacto starter.
1. Three days or so before mashing, make a 1L starter, cool to 100F and throw a handful of grain in it. Try to keep it around 100 for a few days while the lactobacillus takes over - should smell like tart green apples (puke or rot means lacto didnt win.)
2. Mash the grain for your brew, run it out into a cooler, and let it cool to 100-120. Strain your lacto starter to keep the grain out of your wort, pour it in and let it do its thing for about 24 hours to get its tang on.
3. Take the soured wort and then boil it to kill off the lacto and do the normal brewing thing. Pitch a conventional yeast to finish off the fermentation.
Is that pretty much the program? I don't want to end up with a carboy full of hanta virus or something.
Any tips/suggestions greatly appreciated.
Many thanks.