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#41 StankDelicious

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Posted 01 July 2014 - 06:56 PM

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.


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#42 SchwanzBrewer

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Posted 02 July 2014 - 10:46 AM

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


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#43 StankDelicious

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Posted 02 July 2014 - 01:14 PM

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.


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#44 SchwanzBrewer

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Posted 02 July 2014 - 02:44 PM

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. 


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#45 StankDelicious

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Posted 02 July 2014 - 02:44 PM

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?


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#46 SchwanzBrewer

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Posted 02 July 2014 - 08:08 PM

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.


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#47 StankDelicious

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Posted 02 July 2014 - 09:02 PM

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.


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#48 miccullen

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Posted 03 July 2014 - 12:36 PM

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


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#49 StankDelicious

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Posted 03 July 2014 - 04:35 PM

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.


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#50 miccullen

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Posted 04 July 2014 - 01:54 PM

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


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#51 miccullen

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Posted 04 July 2014 - 04:56 PM

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


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#52 Genesee Ted

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Posted 06 July 2014 - 11:14 AM

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

What is up with that?

#53 StankDelicious

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Posted 06 July 2014 - 12:21 PM

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

 

Dooo eeeet!


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#54 miccullen

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Posted 06 July 2014 - 12:47 PM

Dooo eeeet!

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


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#55 StankDelicious

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Posted 06 July 2014 - 01:14 PM

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.


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#56 miccullen

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Posted 06 July 2014 - 01:22 PM

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


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#57 SchwanzBrewer

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Posted 07 July 2014 - 09:26 AM

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


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#58 miccullen

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Posted 07 July 2014 - 09:42 AM

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

:notworthy:


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#59 StankDelicious

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Posted 07 July 2014 - 02:47 PM

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

dick. lol


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#60 SchwanzBrewer

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Posted 08 July 2014 - 10:27 AM

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]


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