chumpsteak
Well-Known Member
I make sure to keep US05 at about 68. 64-66 will produce green grape juice flavors. Has happened to me multiple times so I tend to go warm. 68 until Krausen starts to drop then raise to 71 or 72.
Beer is still fermenting away. I pitched rehydrated S-05 on Friday night, set the temp control to 68 F and had strong activity (not anywhere near what I normally see though) after 24 hr. Raised it to 70 F today just to make sure it finishes properly.
I wanted to add that I used a full 1 oz of both coriander (cracked using a garlic press, works great!) and pink himalayan sea salt. The same day, I added 6 oz of silver tequila to two mason jars, then added the zest of 4 limes to one and ~1.5 oz of medium toast american oak cubes to the other:
Will strain and add directly to the keg once the beer is done.
I'm interested in the aromas that are expected from the wort (after kettle souring). I would say the easiest way to describe mine was "wet hay", not pungent or anything, but there is definitely a "breadiness" too. I feel like I can smell the salinity coming out of the airlock as well, lol.
All is well I "sea".
Got impatient and skimmed off the S-05 lingering krausen, checked gravity (1.008) and decided to keg (3 days ago). Tasted it yesterday, very nice! Too tart for my family at Easter (lol) but it's right in my wheelhouse. Excited to see how it tastes after a week in the keg!
Aside from my mixed fermentation funky margarita sour, I think I'll be brewing this in the next two weeks. I need to have this gose drinkable (I bottle) by about mid June. Is that possible?
Sure enough! 8 weeks is a gracious plenty, in fact 6 weeks should be fine. I'd suggest trying to have it moving thru the process by May 1 to ensure it has a few weeks to carb and bottle condition.
Finally got around to brewing this a week ago. My usual method is to brew 12-16 gal of wort with BIAB and then split it up into different beers. This time I went with a hefeweizen and the gose.
My efficiency hovers around 65%. Long story short, the new bag I got wasn't the right size so I just had to dough-in and MacGyver my system into working differently. Everything went well but my efficiency went up to 73% so my gose ended up at 1.058. Imperial gose has always seemed like a cool idea anyway and I like my margaritas strong!
I pitched about 3/4 of the full growler of OYL 605 culture I have going into about 4.5 gal of the wort. Life/work got busy and I couldn't boil off til 5 days or about 120 hours later. Tasted quite tart and had a good mealtimes behind it. Clean and no signs of alcohol present. I say that, because somehow the gravity dropped to 1.026... how could the Lacto do that? Has anyone else had the Lacto ferment out over 50% of their beer? I have heard of 100% Lacto fermented beers.
I took emergency measures before pitching the US-05 I added 2 pounds of Pilsner LME just to maybe prevent this from being a 2% beer... There were no signs of contamination by yeast. So I guess it would depend on if the Lacto is homofermentative or hetero-. So I could end up with a 4.0% beer or like an 8%+ beer.
Meant to ask in my last post, what specific kind of salt do you use for your gose? Does it matter?
I've used pink Himalayan salt before and that was alright but when I went to buy the salt, there was quite a selection at Whole Foods. Tried the pink Himalayan side by side with the black Hawaiian Hiwa Kai. Major difference. Found the Hiwa Kai to much more well balanced and savory from the volcanic minerals. The pink was far more sharp and astringent, more close to your standard table salt.
Then again salt is polarizing flavor, so most people opinions should be... taken with a grain of salt?
The Hiwa Kai was just more "rounded" and balanced than all the other salts there. It wasn't bitey or sharp on the palette, but very smooth. Try the Hiwa Kai next to your other choice of salt and see the difference. Everyone's palette is different.
There must have been 7 or 8 kinds of salts there at Whole Foods... who'd of thought? Everything from red/clay colored salts to black to pink to various white salts but sourced from different countries. But luckily it's super cheap for our means. We never need more than an oz, and most of those salts sell for not more than $7-$10/lb. Also highly recommended for getting the fresh coriander seeds as well. Man, it really makes the difference to grind the spice JUST before adding. So much citrus!
Does anyone have good suggestions for salt sourcing? Honestly, until I made that trip to Whole Foods, I never realized there was such diversity in FLAVOR of different salts.
What would you say is the benefit of the toasting. Sounds interesting but do you notice a discernible difference with it?
Watermelon sounds like an excellent pairing with gose, how do you add the fruit?
Watermelon sounds like an excellent pairing with gose, how do you add the fruit?
I also use a full ounce of salt on all flavor variations. I personally wouldn't use less but I like my gose salty.
I just pulled a sample to taste and the sourness is really starting to come through! Hopefully I will be able to get this in the brite tank Saturday!
Thanks to Morrey for sharing the ideas/recipe. Gotta a few comments on this from friends this is one of the best recipes I've ever made.
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