off7spring
Well-Known Member
Hi everyone!
I've been brewing for almost 3 years now (currently on an all grain setup) and will be making beer for my upcoming wedding. I was going to try either a Berliner Weisse or a Gose since my fiance likes those styles. The only thing is, I've never brewed either before and in doing some reading, I'm a little confused as to the overall souring.
I was planning on using the BYO recipe as a base and possibly racking the beer onto raspberry puree or tart cherry juice for a secondary to give it some fruity flavor.
My question is, what's the best way to sour the beer I'll be making? Kettle sour? Boil and only pitch lacto then reboil and pitch yeast? Or just use aciduated malt like the BYO recipe suggests. I'm just worried that won't give it the sour profile I'm trying to achieve.
Anyway, any beginners advice for a first time Gose/Berliner Weisse brewer would be much appreciated. Even a basic recipe would be awesome. I'm open to either style, I've just read more about Gose's online.
Thanks!
I've been brewing for almost 3 years now (currently on an all grain setup) and will be making beer for my upcoming wedding. I was going to try either a Berliner Weisse or a Gose since my fiance likes those styles. The only thing is, I've never brewed either before and in doing some reading, I'm a little confused as to the overall souring.
I was planning on using the BYO recipe as a base and possibly racking the beer onto raspberry puree or tart cherry juice for a secondary to give it some fruity flavor.
My question is, what's the best way to sour the beer I'll be making? Kettle sour? Boil and only pitch lacto then reboil and pitch yeast? Or just use aciduated malt like the BYO recipe suggests. I'm just worried that won't give it the sour profile I'm trying to achieve.
Anyway, any beginners advice for a first time Gose/Berliner Weisse brewer would be much appreciated. Even a basic recipe would be awesome. I'm open to either style, I've just read more about Gose's online.
Thanks!