I used BIAB instead of a straight mash and adjusted the strike and sparge water, 4.5 qts strike and 2 qts 180-200F on the sidelines to adjust temp. Was able to keep it within 144-153 for an hour more or less.
Now bringing to boil for 5 mins to acct for the extra 1/2 qt water I had to use to bring it up to proper mash temp. Instructions say cool to 100F, add lactobacillus, cover with plastic and secure with tape and lid, let er rip at room temp for 4 days.
Then proceed as usual with a salt addition at beginning of boil, citra and Amarillo hops along the way, and some dry hopping involved eventually. Then blow off tube followed by airlock.
Only major problem I foresee was I dropped half the lacto capsule which promptly sank. Guess I will fish it out on brew day lol. And I dropped the temp to about 85-90F when ice bathing. Oh well. Will be interesting to see what happens
well 85 is a bit low. How will you maintain temperature. I think body temperature is a happy place. 5 days is long in my opinion. Will you check ph or just do it by taste.
I have it parked by the radiator all plastic wrapped and duct taped up. I plan on finishing on Thursday. My first gose round (haha) with this style, glad it’s just a gallon haha. I don’t have a ph meter so this is kind of flying blind really. Could I very carefully water bath it at 100F? Seems tricky
5 days is pretty long and it could result in a very low pH. One thing I would encourage is to make sure you have a healthy pitch ready as the lower pH can stress yeast.
After much hemming and hawing today I’ve decided to water bath my smaller kettle with the sour in my newer 10 gallon kettle. My tap water is about 120F. After placing small kettle inside temp is already down to 111. Thinking of wrapping a heating pad around it until I go to bed. I got kind of worried as my room temp is only about 73. Brewing on Thursday, will be about 4 days with the lacto.
The lacto in the kit was lactobacillus delbruekki, the dry yeast packet just says beer making yeast lol. Maybe it’s a proprietary yeast?
that is a good idea as the larger volume of hot water in the large kettle will retain the heat longer and steadier. You will be fine even at a lower temperature and even if the temperature fluctuates. With a lower temperature just may take longer. Without a meter just do a taste test every 24hrs. when its where you like stop and carry on.
I do love a gose but I’m also ok with like, a half sour haha. We shall see…might just be brewing it up on Thursday regardless. Depends on how it looks/smells when I open the kettle. Thanks for all the advice guys!!
Too late. Gave it the old heave ho. It really smelled terrible. And there was tons of white stuff all the way down to the bottom. Hope I didn’t overreact. Though if anyone wants to weigh in, I would love to hear thoughts
well it will get cloudy and a pelicle will form on top. Your boil will stop it from growing more. Now if it got to sour you could make some more wort and dilute it. Did you take a taste? Brewing sours are not for the weak of heart.
Ah ok. Maybe I was too hasty. I must admit I was too scared to take a taste since I work tomorrow lol. It smelled very sour and borderline beyond. I couldn’t keep it at 100 for more than12 hrs. Most of the time it was in 70-80 range. And there was a lot of head space in my kettle. I will try again at some point
Oh well, I feel a bit better now
![r/Homebrewing - dat pellicle. [Gose RIC]](https://external-preview.redd.it/rPXcqP4I0t51Zm-OsTWdpZfV9wqVLGHpOVm-_yMpZSg.jpg?auto=webp&s=59eb00857310841a72e3372480d8f2a0ae9f9c7d)
