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My setup is similar and I have thought about something like this instead of a traditional temp mash, haven't tried it yet but curious to see if some have.

Yeah my last Gose I only used 1oz of the sea salt and I found it to be lost a bit in the other flavors. This will certainly give a ceiling of the saltiness I want I think. Also for this beer I got roughly 6 gallons in the can so I am thinking about .25 oz/gal will be a high but acceptable salt...

Sunday brewed up a Gose base beer. This upcoming Sunday I will put together a base beer for an All Brett fermentation with berries added later on. 50/50 pilsner and red wheat. Funk Weapon 2 for Brett. Time to grow the pipeline back up and get ready for a comp in the fall. Have to defend my...

Brewed yesterday, today I am going to make a starter for an all Brett (Funk Weapon 2 by Bootleg) fruit beer being brewed on Sunday. Will hit up a buddy and end up hopefully putting a puree of blueberries, blackberries, and strawberries in it. Moar Brett, more more more.

I am trying out a technique @RPh_Guy illustrates on a post in this thread: https://www.homebrewtalk.com/forum/threads/bottling-with-brett.667180/ I am just starting this to document the process/results and if anyone else is trying similar things etc. etc. Simple Gose recipe: 7lb German Pilsner...

Brew a sour drink a sour.

Not to thread jack but I'm using the above technique in a brew this weekend. @RPh_Guy's techniques have never let me down and I am sure this one won't either. Funky mixed ferm done in under a month, lets go!

This Sunday brewing a Gose, honing my base gose and using @RPh_Guy's quick/dry sour technique for the first time. This one some will be packaged straight up and some will get white wine added.

Better than expected.

Pre Hootie and the blowfish/barebacked ladies. Also day 4 of bender. Get back on the horse.

Places that make crap beer will go out of business. Sours will stay. Some will always execute them well and some will sell crap. This is not style specific.

Clean the palette. My first love of ommegang.

Giving it a shot from the grocery store. Not early as funky as I like em. Kinda bland really. Too bad. 11 more to go.

Yeah seems kind of gimmicky to me really but I will use them and I will post the results and see if it really imparts an oak character like one would get with cubes/barrel etc. Too good to be true? We shall see.

So glad I got a four pack in NC.

Damn I thought using a standard bucket with my GF helping was fast, this is genius.

Hop box. Got a weird new hop/oak blend called Provoak. We will see probably throw them into my next white stout.

I like everything go a minimum of 10-14 days in the bottle warm before they hit the fridge unless it is a NEEPAH I want to turn ASAP. I am not sure they are surefire guidelines but I find anything above 8% add a week or two, obviously styles you want to age can go months.

From last night.