82 replies to this topic

[StankDelicious]

I can't wait to drink it. I don't think you need the heater, if you have the mash in a cooler. I did a partial mash soured a while back, about 30% by weight, and kept the lid on it for (I think) 24 hours. I basically followed the BYO web article on sour mashes. httpss://byo.com/stories/item/1691-sour-mashing-techniques

 

I picked up the process idea from https://anarchylane.com/blog/?p=1442

 

I don't anticipate going past 24 hours, but I want to be prepared. We shall see.

[SchwanzBrewer]

Do you check the sourness by taste or by PH reading?

[StankDelicious]

Do you check the sourness by taste or by PH reading?

 

Either/or. Since this is my first time, I'm going to be cautious and not let it sour too much. Taste testing can be thrown off by the unfermented sugars. So it will be more sour after fermentation. I'll taste, guesstimate, take a PH reading and note it and see how it turns out. That should give me a rough target number for the next batch.

[SchwanzBrewer]

I had a Gose or two last night after my beer meeting (off flavor testing). Local guy makes a fantastic one that makes it on tap every now and then. 

[StankDelicious]

I had a Gose or two last night after my beer meeting (off flavor testing). Local guy makes a fantastic one that makes it on tap every now and then. 

Think you could sweet talk him into sharing his recipe with us?

[SchwanzBrewer]

Think you could sweet talk him into sharing his recipe with us?

 

I dunno, it's an award winning beer. Won the Best Florida Beer Championship this year, best of show for small batch beers.

[StankDelicious]

I dunno, it's an award winning beer. Won the Best Florida Beer Championship this year, best of show for small batch beers.

 

Give it a try. He can't say yes unless we ask. I'll understand a no.

[MyaCullen]

any guesses as to how much 88% Lactic acid would be equivalent to that 1# of acidulated malt?

[StankDelicious]

any guesses as to how much 88% Lactic acid would be equivalent to that 1# of acidulated malt?

No clue. I'm a newbie in this area of brewing. Never mucked about with sours until now.

[MyaCullen]

No clue. I'm a newbie in this area of brewing. Never mucked about with sours until now.

never done one either, in 12 years of brewing

[MyaCullen]

dammit BBM, you may have got me to talk myself into brewing a sour (not a gose though)

[Genesee Ted]

####ing Floridians won't share shit.

What is up with that?

[StankDelicious]

dammit BBM, you may have got me to talk myself into brewing a sour (not a gose though)

 

Dooo eeeet!

[MyaCullen]

Dooo eeeet!

thinking of doing a modified sour mash, ferment with belgian yeast and raspberry puree in secondary

[StankDelicious]

thinking of doing a modified sour mash, ferment with belgian yeast and raspberry puree in secondary

 

I think that is the way to go for those of us who dabble. You won't have to have separate brewing equipment or have to worry about cross contamination.

[MyaCullen]

I think that is the way to go for those of us who dabble. You won't have to have separate brewing equipment or have to worry about cross contamination.

whole lotta this

[SchwanzBrewer]

I emailed him. It might be november before he gets back to me though.

[MyaCullen]

I emailed him. It might be november before he gets back to me though.

[StankDelicious]

I emailed him. It might be november before he gets back to me though.

dick. lol

[SchwanzBrewer]

Got it...

 

Hey Rich!
 

Glad you liked the Gose!
 

We use Weyermann Wheat and Pilsner - 60/40 ratio, ferment with WYeast 1007, use Himalayan Sea Salt and fresh crushed coriander and Hallertau hops. O.G. is around 1.045 and F.G. around 1.007, 12 IBU and 3 SRM. Use your preferred souring method (we shoot for 3.3-3.4 PH) and play around with the salt/coriander quantities (start low and work up) until you get the flavor you want.
 

HTH!
 

Prost!
 

[font="arial, sans-serif;font-size:13px;"]- Greg[/font]