I'm planning on throwing together a quick and dirty co-pitched Gose, maybe this weekend, and want to check my boxes before I get started.
I've got a probiotic with several strains of Lacto, several of Bifidobacterium, and Streptococcus Thermophilus, 32 billion cells per capsule. Will the Bifido and Strep do anything in a co-pitched sour? If so, will it be something I want them to do? Is this probiotic likely to offer much souring in the 65-75 range if Plantarum - the all-star of room temp souring - is only a small part of its contents?
How much should I start with if I do a starter for these probiotics? Will 32 billion cells be enough to seed a single step starter in the 750mL range (following the Aeschlimann method from MTF - no stirplate) or should I use more than one cap?
Alternately, I've got a 4g pitch of dry L. Plantarum that's going in one half of this 10g batch. If the probiotic capsules aren't likely to sour well at reasonable yeast fermentation temps, I'll make a starter of this and pitch it in both batches, though splitting the batch across two cultures seems more fun. If I use the dry Plantarum in both batches, would I be better off with just a single 750 mL starter (that's basically my size limit) or splitting the packet across two such starters?
Typically, I boil my kettle sours for a couple minutes, and this is when I would add my coriander and salt (and osmanthus flowers cuz I love em). I've never done a no-boil beer, but what would be the effects of just bringing this up to 180 for a few minutes and tossing in the coriander, salt, and flowers then? I'm trying to make this a super fast brewday so saving ten minutes of ramping up and chilling would be a value-added proposition. The grainbill is split evenly across domestic Chinese 2-row and flaked wheat, and I've never noticed DMS from this grain.
Next question: I'll want 5-10 IBUs in the finished beer, but co-pitching with lacto means I don't want to hop it until after it's fermented. I've never used a hop tea for bittering - does anyone have a reliable method for adding a certain amount of bitterness to a brew with a hop tea? Is it as simple as boiling water with enough hops and assuming that the hop tea is saturated around 100 IBUs and then dosing the beer accordingly?
And... I think I had another question or two, but nothing else is coming to me at the moment. I'll ask those if they come to me, and if not, this should be enough to get me off to the races.
I've got a probiotic with several strains of Lacto, several of Bifidobacterium, and Streptococcus Thermophilus, 32 billion cells per capsule. Will the Bifido and Strep do anything in a co-pitched sour? If so, will it be something I want them to do? Is this probiotic likely to offer much souring in the 65-75 range if Plantarum - the all-star of room temp souring - is only a small part of its contents?
How much should I start with if I do a starter for these probiotics? Will 32 billion cells be enough to seed a single step starter in the 750mL range (following the Aeschlimann method from MTF - no stirplate) or should I use more than one cap?
Alternately, I've got a 4g pitch of dry L. Plantarum that's going in one half of this 10g batch. If the probiotic capsules aren't likely to sour well at reasonable yeast fermentation temps, I'll make a starter of this and pitch it in both batches, though splitting the batch across two cultures seems more fun. If I use the dry Plantarum in both batches, would I be better off with just a single 750 mL starter (that's basically my size limit) or splitting the packet across two such starters?
Typically, I boil my kettle sours for a couple minutes, and this is when I would add my coriander and salt (and osmanthus flowers cuz I love em). I've never done a no-boil beer, but what would be the effects of just bringing this up to 180 for a few minutes and tossing in the coriander, salt, and flowers then? I'm trying to make this a super fast brewday so saving ten minutes of ramping up and chilling would be a value-added proposition. The grainbill is split evenly across domestic Chinese 2-row and flaked wheat, and I've never noticed DMS from this grain.
Next question: I'll want 5-10 IBUs in the finished beer, but co-pitching with lacto means I don't want to hop it until after it's fermented. I've never used a hop tea for bittering - does anyone have a reliable method for adding a certain amount of bitterness to a brew with a hop tea? Is it as simple as boiling water with enough hops and assuming that the hop tea is saturated around 100 IBUs and then dosing the beer accordingly?
And... I think I had another question or two, but nothing else is coming to me at the moment. I'll ask those if they come to me, and if not, this should be enough to get me off to the races.