squaremile
Well-Known Member
- Joined
- Sep 1, 2014
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I'm always at 75-80c, which is also when I'm doing a hopstand
What temp is everyone doing their pasteurization rests at? I do 75c but haven't been brave enough to go any lower.
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Wow I love that video! Thanks for sharing! I wonder how that tastes?
That is def the Summit hops. Gubna was the most garlicy beer I've ever had. I like that flavor in small doses though.
I highly doubt I'd like a Gose, but that name is fantastic!
I'm also curious if anyone has tried Gelatin to fine the beer after fermentation? I can't see where it would hurt and it might speed up the clarifying process.
Thanks! I think you have to have a mis-pronounced pun-inspired name if you brew a Gose. That's the rule.
Regarding gelatin, I use it on all my beers, this one included, and it definitely has an impact. This one was pretty cloudy before the cold crash/gelatin phase.
Heh...I've been calling mine Gose the Destructor.
That looks awesome. Got me itching to brew a fresh batch.
Hah, that's a great name too!
I really recommend giving the no-boil, fermenter-soured technique a try. The whole thing was a lot of fun, going against pretty much all practical homebrewing advice, and in the end resulted in a darn fine beer!
That's my approach. Bring it up to first bubble and shut off the heat. Throw in salt and coriander to steep.
I pitch a wild sour culture for the first few days, then assess whether I need additional yeast or not.
Interesting. So you're pitching "everything" in one shot? Do you try to hold temp at any level or just let it go to ambient?
Are you using a commercial culture or something you've created yourself from bottle dregs?
NO. There will be no sours.
Awesome! Please let us know how it turns out! Drinking my single hop Chinook raw ale right now!
I need your help guys. My wife asked me to buy a case of Budweiser Select 55...the low calorie beer that tastes like water. I told her that I'm not spending $18 on a case of that stuff. I decided to make a slightly heavier, raw ale version of it. [...]
I agree, buying Bud sounds like a waste. For roughly the same cost, you can brew 5 gallons of something way tastier. But $18 for a case is actually a bargain compared to what most craft beer goes for. It's easy to spend $12-18 on a single 6-pack of a not-all-that-special craft beer.
This blonde beer won't be ready for a few weeks. And it's really not comparable to a Bud (or any other American Light Lager). Is your wife OK with that and the wait? Maybe she wanted something today, or this weekend... At least my wife won't buy Bud. We may get Yuengling instead, though. Or one of our other "indulgences."
I can't say that much about your recipe. Malt looks fine, not sure about the yeast, never used that. The 3 oz of Galena in the mash sounds like a waste of good hops. Why the Raw Ale approach? Even a half hour boil with half an ounce should get you those IBUs. And probably a clearer beer in the end.
Iced tea is low in calories...
A coworker and fellow homebrewer suggested that I just carbonate some water, add hop tea and food coloring. It probably wouldn't taste that much different than Bud select 55. Not a bad idea
Another update. Poured a liter the other night. Still a little hazy, but it has cleared up somewhat as time as passed. Some slight maturation of the taste, but no real degradation of flavor. I would say it appears to be as stable as any boiled beer, at least up to this point.
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