Search results

What had happened was... I didnt make a started and it was from May. Making a yeast starter is probably the only thing I would have done different (At this point). I just didn't have time.

My salt addition was 15 grams of "Red Gold Hawii Kai's Palm Island Sea Salt". Because its red and has a really long name. The package states this salt is saltier tasting than others, which I can believe. 15 grams of this salt would probably a little to salty in a standard Gose.

Here is a comprehensive analysis of Oat malt. http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/epdf My rig is a old Compubrew RIMS system with motorized mash paddle. This experiment wasn't designed to be scientific. No PH measurements, no Refraco measurements. In fact...

if i added Lactose or Maltodextrin I would sorbate it a couple days beforehand.

I made this beer on the 4th just to see what it would be like. I have never seen/tasted a 100% oat beer. And there aren't many recipes online. 13# Oat Malt 1# Flaked Oats 1# Golden naked Oats 113 for 20min 146 for 30min 158 for 30min OG 1.058 Hops .3oz Nelson 60min .7oz...

The only thing with the Lactose I'm worried about is can/will it curdle. I'll pull some growlers and try it out one with Lactose and one with Maltodextrin.

I think part of the taste issue is I use WYeast 3191 Beliner. It has a little Brett in it adds another layer of complexity. Im still debating on sorbating it and adding maltodextrin or lactose back to it to see if i can coax some caramel out of it. That's the beauty of making your own...

I used Strut on my rig too. It's a beast to lift it into the back of the truck to take somewhere! For my pump I mounded a small piece of strut to the center vertical bar and attached a U-bracket to my pump. So my pump hangs on the small piece of strut and just lifts off.

I did the above recipe. I failed at the camel flavor. According to Brewtoad my target OG was supposed to be 1.048 @75% in 5.5gal. I crushed it and got 1.058! FG: 1.003 That being said there is zero head retention. It drinks like a salty/sour Alt beer.

To clarify american 2 row and american Pale are 2 separate creatures but most people use Pale to describe american 2row. The pale is ever so slightly darker but you probably wouldn't notice the difference if you add any adjuncts with color. If I see a recipe for American pale grains I...

I second Brewing Classic Styles! Its a great place to develop a sense of what kinds of grains to use for the style.

I would find out what brand of extract that you were using. That might help. The extracts usually contain other stuff besides base grain. Here is an example: http://www.brewingwithbriess.com/Products/Extracts.htm

Thanks for the reply. Yes lactose as in milk sugar. My concern is how the lactose would react to the low ph. The other concern was what it would taste like if the brett consumed the lactose. I was thinking of lactose to round out the salted caramel "experience ". I may end up sorbating...

I just looked up the Briess Caramel Munich - I wasnt aware they were do that. Caramel and CaraMunich malts have different roasting procedure but still serve the same purpose to get carmel flavor, color, and body. They are similar enough that substitution would be OK in a pinch. I prefer...

First Post! I made a Caramel Gose yesterday! First gose and no clue how it will turn out especial with the high % adjunct. 5.5 gallons 4.5# German Pils 3# Malted Red Wheat (didnt have white) .5# Honey malt .5# 120L 1# Special B Step mash with Compubrew RIMS system 123F - 10min 136F - 10min...