BigLeeFromSC
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- Mar 13, 2014
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Hi Guys
Been brewing all grain quite a while, but tried my first Gose this weekend that left me with questions. Here's the situation:
figured i would go ahead with boil as normal, had a little funk in boil smell but nothing overwhelming.
When souring in this fashion, is it to the point i would notice when tasting?
Any additional help or info would be great if someone has done this method in the past.
Thanks in advance
Been brewing all grain quite a while, but tried my first Gose this weekend that left me with questions. Here's the situation:
- mashed with a 60/40 wheat/pale
- cooled to 115F
- added lactic acid to drop ph to 4.5
- added 8oz GoodBelly Probiotic
- maintained 110F for 24hrs ; ph now at 3.5
figured i would go ahead with boil as normal, had a little funk in boil smell but nothing overwhelming.
When souring in this fashion, is it to the point i would notice when tasting?
Any additional help or info would be great if someone has done this method in the past.
Thanks in advance