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Already doing a jalapeno tincture for the end of fermenting, so the vodka sanitizing might be good for this time... it's only a small amount for a gose anyway, so won't be a lot, and can taste daily and remove dry hop bag if taste gets strong. Thanks guys.

Anything I can do in fermenter to make up for it?

Hey guys, Making a lime & jalapeno gose, added my salt & coriander but just realised now (as wort is cooling down) that I should have ground/cracked the coriander seeds. So I guess this will result in less flavour of that than I should have got? Will I get some flavour? And can I add a little...

Good tip, will try that...

So for my attempt at a lime & jalapeno gose, I'm planning to add 3 mid-size jalapenos for last 15 minutes of boil, and then more at the end of fermentation, either "dry hopped" ("dry jalapenoed"?) or tincture as recommended elsewhere. Sound like a plan to try? I do want to try a little in the...

I might try adding for last 5 minutes of boil, to see if that works well too (and saves me the extra step). Gonna stick to 10L batches for a while now, so I can try more recipes (and more techniques like this), and use the equipment I have without needing to do split batches (which worked great...

I made my first sour with the help of a couple of people in this thread, info here: https://www.homebrewtalk.com/forum/threads/my-first-sour-brew-progress.669906/ I racked to secondary after a week, gravity stable, onto passionfruit in one fermenter, mixed red fruits in another, for another...

My grain bill for my next gose starts with the 50/50 pils/wheat split I did for my first sour which worked out great (thanks @RPh_Guy!), and adding 10% carapils... and possibly some oats too for haze/smoothness/mouthfeel as you mention (though maybe the carapils does that enough?).

Newbie question: If the yeast didn't fully activate due to not aerating the wort enough at the start, for example, can adding more yeast later help? And would it hurt if you tried that?

Ahh okay, so not for the bacteria, just that type of yeast? :tank:

The original process doesn't exclude Lallemand Sour Pitch, it's just another bacteria option. I used it for my first ever sour following a simple recipe from @RPh_Guy and it worked a treat!! Using it again for a lime & jalapeno gose I'll be trying... And the co-pitching method avoids you...

"Underpitch" just means leave it longer for the yeast to do it's work?

@RPh_Guy so to make a gose style using the above base recipe, it's as simple as adding coriander seeds and salt in the boil, is that correct? Any experience of the amount to add of each, and when? Considering a lime (zest) and jalapeno gose...

I do understand the danger of too much spice, but isn't using a tincture kind of "cheating"...? (though may be a better idea)

Hey brewers! Searched the forum, couldn't find anything jalapeno, so wondering if anyone has a recipe they could suggest? Jalapeno & lime perhaps, an easy one that would work? Another friend suggest jalapeno, ginger and lime... (and I have a good base sour recipe I've already used, if that...

I've been pretty anal about sanitizing and cleaning, and can be even more so now I've purchased an alkaline cleaner as recommended previously. What I've learned from this thread is that there are numerous things that could have caused such an issue, so putting the logic hat on first step is to...

The local versions are that price, which is cheap, not the imported/foreign stuff.

Kveik yeasts are DAMN expensive here... but there's a local version that looks worth a try, with a bunch of different styles it appears: https://minicerveceria.com/levaduras/622-levadura-liquida-cellyeast (use Google Translate to cheat translate ;) ). Most of those appear to have a high...

Gonna buy an alkaline cleaner, wasn't aware of the bleach thing. And then bleach bomb again, and then star san when using. Yeast I've used a few different, next one will be LalBrew New England, which has a fairly forgiving temperature range, but I'll need to keep an eye on it and make use of...

I'm going to be doing 10L batches for the moment, as something in the splitting process was probably the issue, and while it wouldn't be that hard to improve the process as you've outlined, I want to make smaller and more frequent batches anyway, now that I'll be using custom recipes rather than...