Hey guys.
I'll be brewing my first (kettle) sour soon, a gose.
Now the recommended procedure (https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf) is to boil the wort for 2-5 minutes, cool, pitch the lacto, and then boil (longer?) after 24-48hs (48 for "greater sensory complexity").
In order to preserve that "sensory complexity", I am considering to boil for 30 minutes with the coriander and salt, cool, pitch the lacto, bring the beer/wort up to 180F for 15 minutes (would 150F for 15 min also suffice?) and whirlpool with some nice hops, cool and ferment with WY1318 (is this yeast OK with low pH?).
Is there any reason why I should boil after the lacto fermentation? Are there any undesired compounds that I want to boil off after the lacto ferm?
I'll be brewing my first (kettle) sour soon, a gose.
Now the recommended procedure (https://www.lallemandbrewing.com/docs/products/bp/BEST-PRACTICES_KETTLESOUR_DIGITAL.pdf) is to boil the wort for 2-5 minutes, cool, pitch the lacto, and then boil (longer?) after 24-48hs (48 for "greater sensory complexity").
In order to preserve that "sensory complexity", I am considering to boil for 30 minutes with the coriander and salt, cool, pitch the lacto, bring the beer/wort up to 180F for 15 minutes (would 150F for 15 min also suffice?) and whirlpool with some nice hops, cool and ferment with WY1318 (is this yeast OK with low pH?).
Is there any reason why I should boil after the lacto fermentation? Are there any undesired compounds that I want to boil off after the lacto ferm?
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