So my wife bought me the Brooklyn Brew shop one gallon Stillwater Gose kit for Xmas. Grains are milled but vac sealed so I’m going to give it a go on Sunday. I’ve not brewed a sour yet, and the recipe sounds involved but not too complex. Basically make wort, sour for four days at room temp, boil, ferment, bottle. Hoping for some answers to questions I have:
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Is it a good idea to BIAB here with such a small volume?
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I’ve read elsewhere to sour at 100F for four days or so. My attic is prob 90-95 so I thought that might be a good place?
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Bought about a pound of local cherries and froze them, 1/2 sweet 1/2 sour. Two ideas:
first one: I was planning on thawing, pitting, pasteurizing, and racking finished wort onto them after primary fermentation complete.
Second one: adding 1/2 of them (pitted) to boil and the other 1/2 to a secondary ferm after pitting/pasteuring.
How long to leave in secondary?
Any thoughts/opinions appreciated! Thanks
Thanks for the advice! Maybe a little more complicated than I bargained for lol. I will definitely do as much of this as I can. I certainly don’t want to infect my setup. Now brainstorming a way to lay down CO2. I have cartridges for my mini keg. And I like the idea of the lactic acid though i don’t have a ph monitor. This will also be my first outside boil. Don’t think my wife will appreciate a sour being boiled inside haha
sorry to say I’ve gotten behind on brewing. I’ve been building a post and beam barn on my property and have been busy with that. Waiting to pick up the metal for the roof so have a day. I was down to a half keg of cider so I did a fast turn around Saison which is getting low. My wife is in CO now so I’m doing a couple IPA one today one tomorrow. No clean up between.
Yeah been hit and miss for me on brewing as well with the kid, vacations, etc. Going to get my Oktoberfest brews going soon.
Ordered up ingredients for two batches of beer September 26 but got a message about a delay in shipping so I don’t have them yet to brew my pumpkin today as planned. However, my buddy just got a kegerator and was looking for a keg so he asked if I could double my black IPA ingredient order and he’d come down and we’d brew that. So I ran down to my local shop and picked up the ingredients for that to brew today. Guess pumpkin and my black IPA will have to wait a few weeks till I get back from my trade show in FL.
If he continues interest in kegs, it may finally give me the excuse I’ve been looking for to upgrade to a ten gal setup. 
Rad
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I did 10 gals in the same time I would do 5-ers…. And then knowing there is that much, great brew sooo handy….
Switch to electric?
Sneezles61
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Yeah as @sneezles61 said, not much more time involved to get an additional 5gals. With that said I do find myself with too much beer sometimes and not enough cold storage.
Played hookie today and finally got my pumpkin beer in. Kids sports schedules have us running like crazy people so I wanted to take advantage of a perfect fall day! 
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finely brewing today. Been way to long. Doing a tree house Julious clone. It’s a very popular beer here
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brewed Resilience IPA yesterday but low and behold I had no yeast. So I put a couple of cups of the inoculated wort from the Julius which just barley started to ferment to get something going. Might scoop out some krausen when the Julius gets rockin. Best I could do.
Yikes! Solid move though. I was going to brew this weekend but have no PBW…
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can’t you use something instead ? I switched to oxyclean a long time ago when I used up mine. Havn’t had a problem. Of course I don’t have any pumps or stuff I cant get at easily.
you know actually it’s 24 hrs on the Resilience and its fermenting nicely without adding the krausen so I didn’t bother. I was worried just adding the inoculated wort would be an under pitch but apparently not. Not very scientific and I’m sure some purists may be appalled but its working. That said I"ll make up a list for label peelers today and replenish the stock.
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I also skimmed off the top and re-pitched… sure seemed to to work great. Not sure why I didn’t continue with that. Oh, I remember… not enuff storage (kegs)…. (:
Sneezles
well yes I have used krausen before sure but this time I just used wort that I had pitched yeast into. There was no “foam” or anything. It took off pretty quickly to full out fermentation.
Them yeastiest are very busy budding in the right environment… resilient little buggers…
Sneezles
Alright, sending their daughters out to carry on!
Yeah I just didn’t have time to get to a store for oxyclean. I believe they’re pretty close, but PBW contains TSP. I believe some people will buy oxyclean and add TSP.
Starting on my first gose today, a one gallon kit my wife got me from Brooklyn Brewshop for xmas last year. Got some great advice here about keeping the bad bacteria to a minimum, but just gonna go with what I got. Boiling on Thursday
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what is the process your going with?
