help with a Gose

I think the pronunciation is made for us Massholes! Lol

 

If he's going to use Pedio, he needs to use Brett.. I don't think that that point it would be a traditional Gose, and probably way more time and work into what can be a really simple beer. Sour wort is safer, in my opinion than a sour mash. If he can sour mash, it'll be quicker though.

No need to use aged hops. He can pre sour, boil, and add any low AA hop to around 7-10 IBU's and call it good. No need for it to be aged, or old hops. He's not worried about inhibiting the souring bacteria, because it's dead from the boil. It's a clean beer.

But anyways, just wanted to comment on the Pedio in a Gose.. terrible idea.

 

I think this is where people are getting a bit worked up here..

This beer won't take months. Or better yet, shouldn't take months.

He can mash in as normal, collect his wort, chill it down to 110 or so, and pitch some grain in the carboy. Purge with co2. Close it up, and if possible, keep it warm. If not, let it ride. Taste it as it's going, check the pH if you have the ability to do so, and when it's sour enough... boil.

Boil it, add some low AA hops at the start, boil it for 15-20 minutes or so, keep the IBU's low. Add the coriander, and the salt. Chill it down, pitch a REALLY nice sized starter, and plenty of healthy yeast because the pH will make it hell for them to get going.

Once it's done, it's done. It's a clean beer for all his bottling/kegging gear. No need for months at a time waiting on this and that.

Sure, it's risky just going the grain route, but most people have great luck with it. Me included!

 

http://www.beeradvocate.com/communi...ation-of-geuze-or-gueuze.114903/#post-1722063

A few ways I guess

 

Different style of beer... different country...
http://appellationbeer.com/blog/first-of-all-its-pronounced-goes-a/

 

I agree, I was referring to the fact that Geuze, the blended Belgian lambic, is pronounced a few ways. I thought Fatcity was referring to that one, but I guess he wasen't

 

Lets say it takes 6wks from grain to glass, what is an extra week wait time when it ensures that there are not off flavors or bad actors in your beer? Why even risk spending 6wks on beer if there is a chance it will be bad because of how you started off?

Contrary to popular homebrewing belief, purging with CO2 will not stop bad bacteria from ruining a beer (many are anaerobic), low pH though will kill them, while high temps helps them grow faster. Unfortunately a low enough pH doesn't develop quickly enough to kill the bacteria before they have had time to ruin a beer. I dont even like fermenting a wild beer at hot temps, aside from growing bad bacteria more quickly early on, you will also potentially stress any yeast that might be in there resulting in phenolic compounds and other bad flavors typically associated with hot fermentation temperatures

With my method you dont need to add anything additional, you can rely entirely on the wild culture you grew up

Its not about the 90 times it works, its about the 10 times it doesnt. If your guaranteed a good fermentation flavor with one method, and the other has good results 9/10 times, yet the foolproof method requires no extra $$, just a little more time, why not go with it?

BTW my method is still a grain route, its just relies on proofing the culture first

 

I dont think he's knocking using a starter, that's a pretty normal thing to do. I think some people draw the line for risk they are willing to take in different places. For me, I have kids so a drain pour because of a fluke bug going nuts in my beer is done with more tears than others because the time I can brew is sometimes limited. If I brewed every weekend and one or two nights during the week it might be worth the risk...

 

Can't we just all agree that people have different styles of brewing that are acustom to THEM and people here offer adivce on THEIR practice's. It might not be the right way or only way but it is THEIR way. Other's should take it with a grain of salt, no phun intended for the gose recipe, and brew it the best way they see fit.

 

No, I was talking about Gose, since thats what the OP and everyone else has been talking about.

 

Agreed.. People have their own ways to do things, and in most cases, they all meet at the same ending. The problem sometimes is the lack of knowledge on certain things that can lead someone off line, when there wasn't intention to do so.

That said- the OP wanted a simple beer like Westbrooks Gose. I'm not sure if you've all had it, but I've had cases and cases of it. It's a simple tart wheat beer, in a can.. It's a berliner with coriander and sea salt. No wild bacteria, no brett.

Such as, I wasn't trying to be rude when I said your suggestion to use Pedio to sour it with lacto was terrible. Most people unfamiliar with bacteria in sour beers, don't know that you shouldn't use pedio alone without brett. Pedio will make a disgusting beer without brett to clean up and work with it. Ropey, slimey, buttery... Pedio needs a buddy, period.

 

I picked up on all that.

To get something like westbrooke Gose do you think its worth getting an isolated lacto culture? I figure when you do just grain you probably get brett and all kinds of other odd ball things. Im assuming you've been able to come fairly close to their delicious gem? BTW Im pretty jealous you guys can get it over there

 

I understand that, but when you answered my quote of there are a million ways to pronounce it, I was speaking about the Belgian beer, Which I believe I made clear. In that context your comment was taken the way it was. It looked like you were offering up another way to say Geuze.

 

I have heard Gueuze pronounced about 4 or 5 ways in Belguim. One must realize that there is not one language in Belguim, and there are variations in the Flemish and Wollianian.

Gose is straightforward if you speak German.

 

Great point FATC1TY and I probably took it too far introducing the bacteria. I agree with all your statements, I was trying to just point out if he tastes the sour wort and it isn't sour enough for him he could introduce Buggs/bacteria but that would bring it to a new level that isn't the true profile. Poor descriptions on my part. Sorry all!!

 

I agree, that's why I posted a link about how different people say it. I think the bottom line to me is that when I hear someone say the word Gose when speaking of beer, after hearing for years, different ways to Gueuze, it could be taken as an attempt to say gueuze.

 

I guess my point was, no one here is talking about Geuze. You misunderstood what was being talked about and introduced it to the thread.

 

Mid to upper 80's?

Pfft.. Mid to upper 90's here, with plenty of humidity.

LMK if you run out of Gose. I can help you get more.. you know.. for science and comparisons.