I brewed a Gose in August that turned out too salty for my taste. I decided to let it ferment a few months and see if the additional acidity would further balance the perceived saltiness. Five and a half months later, the salinity doesn't dominate as much, but I still find it a bit unpleasant.
So I am planning on brewing another wheat beer to blend into this bad boy.
Here are some of the different blending approaches I'm considering.
1) Ferment new beer and add it to the Gose.
-Add it after primary or add it after complete fermentation
I think allowing the new beer to fully ferment and then blending it in is my best option.
2) Add wort and yeast to Gose
-Concerned that the presence of alcohol and low pH would scare the crap out of the new yeast.
3) Add only wort to Gose.
-This option sounds crazy and maybe a bad idea because the old yeast and bugs in the Gose might not ferment the new wort.
Anyway, I would appreciate anyone's input, advice, concerns, experiences, ideas, warnings..
So I am planning on brewing another wheat beer to blend into this bad boy.
Here are some of the different blending approaches I'm considering.
1) Ferment new beer and add it to the Gose.
-Add it after primary or add it after complete fermentation
I think allowing the new beer to fully ferment and then blending it in is my best option.
2) Add wort and yeast to Gose
-Concerned that the presence of alcohol and low pH would scare the crap out of the new yeast.
3) Add only wort to Gose.
-This option sounds crazy and maybe a bad idea because the old yeast and bugs in the Gose might not ferment the new wort.
Anyway, I would appreciate anyone's input, advice, concerns, experiences, ideas, warnings..
