Monmouth00
Well-Known Member
- Joined
- Jun 26, 2019
- Messages
- 171
- Reaction score
- 98
Hello All,
I'm kicking around the idea of a Blood Orange Gose. I'm thinking something fizzy, refreshing, sweet, tart, and salty would be good for lounging on a warm day after the lawn is cut, and the kids are playing.
I'll admit I am a little intimidated by sours. Not only the process, which I'm only mildly confident in pulling off, but also the taste. I've had sour beers, and I like them, but I'm not sure I want to end up with 5 gallons of something that puckers more than one part of my body.
I've been watchin videos, and reading up on kettle souring, which I think I can do with my eBIAB setup and Inkbird PID.
But, one aspect I haven't been able to grasp is how to limit the sourness of the beer. I only want something that's mildly tart - nothing like a liquid version of a sourpatch kid.
Does the amount of sour depend on the amount of lactobacillus that's pitched? Or do you stop the souring by bringing it up to a boil? I see most people are pitching and keeping the kettle at 95deg F for two days. If I only do that for one day, will it be less tart?
Thanks for any tips you can provide to limit sourness.
Many Thanks,
Monmouth00
I'm kicking around the idea of a Blood Orange Gose. I'm thinking something fizzy, refreshing, sweet, tart, and salty would be good for lounging on a warm day after the lawn is cut, and the kids are playing.
I'll admit I am a little intimidated by sours. Not only the process, which I'm only mildly confident in pulling off, but also the taste. I've had sour beers, and I like them, but I'm not sure I want to end up with 5 gallons of something that puckers more than one part of my body.
I've been watchin videos, and reading up on kettle souring, which I think I can do with my eBIAB setup and Inkbird PID.
But, one aspect I haven't been able to grasp is how to limit the sourness of the beer. I only want something that's mildly tart - nothing like a liquid version of a sourpatch kid.
Does the amount of sour depend on the amount of lactobacillus that's pitched? Or do you stop the souring by bringing it up to a boil? I see most people are pitching and keeping the kettle at 95deg F for two days. If I only do that for one day, will it be less tart?
Thanks for any tips you can provide to limit sourness.
Many Thanks,
Monmouth00