Wild Specialty Beer Cheat Tart Gose (All Extract, Kettle Soured)

[Pnutbrand]

Great. Thanks for the responses . Should be brewing it soon.

 

[Pnutbrand]

Got it brewed and the keg is almost floating now. I ended up using the blueberry good belly shots bc mango was not available when I went to buy it. Added 6# frozen red raspberry for 10 days that I had crushed and pasteurized. Smells like flintstones children vitamins, tastes lovely. Second batch in primary now with the mango. Here’s a picture soon after force carb so it’s a little cloudy. Thanks for the help and great recipe!

 

[deadwolfbones]

Got it brewed and the keg is almost floating now. I ended up using the blueberry good belly shots bc mango was not available when I went to buy it. Added 6# frozen red raspberry for 10 days that I had crushed and pasteurized. Smells like flintstones children vitamins, tastes lovely. Second batch in primary now with the mango. Here’s a picture soon after force carb so it’s a little cloudy. Thanks for the help and great recipe!

Awesome!!

 

[nathliea]

I am in the process of making a very similar beer & I used Yakult to inoculate in lieu of GoodBelly. So if you can't find GoodBelly, check your local Asian grocery store for Yakult. It's a different strain of lacto but will sour the beer just fine. They come in similar-sized bottles, also.

 

[deadwolfbones]

Sweet, good to know @nathliea !

 

[merrell23]

Typically you'd use a water bath or a fermwrap-type fermenter heater. For the water bath you can use an aquarium heater, but I use my Anova sous-vide wand since it's already in my arsenal.

If you don't have access to those options, your best bet is probably to wait until summer.

Some people have messed around with space heaters in enclosed spaces, but it sounds dangerous and imprecise to me.

 

[deadwolfbones]

Did you mean to leave a comment here?

 

[AR-Josh]

How quickly has this beer gone from brew day to serve? I have a half batch at day 7. The airlock has been inactive for 3 days.

 

[deadwolfbones]

7 days sounds about right to me. But you should really be checking the gravity to see if it's stable and at roughly the expected level.

 

[AR-Josh]

7 days sounds about right to me. But you should really be checking the gravity to see if it's stable and at roughly the expected level.

Yep. 1.018. Probably not done yet. I used rehydrated k97 And it is in my fermentation chamber set at 62. I would have thought based on how fast it took off and how vigorously it bubbled that it would be done. Guess not.

 

[deadwolfbones]

Ah, I fermented mine a good deal warmer. At 62 you may need more time, yeah.

 

[AR-Josh]

Just checked it again and it is still at 1.018. I raised the temp after you posted to 67. It has been there for 5 days. I would have thought it would have finished out Lower. I have a hard time believing it is finished given how it took off like a rocket then slammed to a halt. (I’m talking about airlock activity). I’ve run into this one other time but it was with an all grain stout and I chalked it up to me messing up the mash temp. Still had krausen (sp?). I took it out of the chamber and am going to let it sit on the basement floor for a couple days. I think it is done. Shrug... I’ll keg the batch in a couple days then maybe try another one later. I’m baffled.