help with a Gose

Discussion in 'Homebrewing' started by kingjohnh, Aug 18, 2014.

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  1. kingjohnh

    kingjohnh Maven (1,322) Nov 3, 2009 New Mexico
    Trader

    The weather here in NM is different from the midwest, east coast and even the west coast. It starts cooling off towards the middle to end of Aug, whereas it's still ramping up in other parts of the US. Thanks for the offer! Building rock walls, moving tons of earth and dirt by shovel and wheelbarrow, so need good refreshments!
     
    #41 kingjohnh, Aug 21, 2014
  2. cfrobrew

    cfrobrew Initiate (0) Oct 9, 2012 Texas

    Can you help me get some Geuze too?
     
    #42 cfrobrew, Aug 21, 2014
  3. bcoyle

    bcoyle Initiate (0) Sep 9, 2011 Massachusetts

    So you decided on a sour mash instead of sour wort?
     
    #43 bcoyle, Aug 22, 2014
  4. kingjohnh

    kingjohnh Maven (1,322) Nov 3, 2009 New Mexico
    Trader

    yep. This is an experiment beer and with the small grain bill, not a big loss if it doesn't turn out.
     
    #44 kingjohnh, Aug 22, 2014
  5. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    Great thread with lots of info. My wife loves Lost Nation Gose (made nearby, no you can't get it without coming to VT) and I will likely soon be pressured to try my hand... I'll come back here to refresh my mind. One thing I would advise is to add the salt after primary fermentation... this is probably not traditional, but it will enable you to take a sample, salt to taste and step up the amount for the batch.
     
    #45 skivtjerry, Aug 23, 2014
    ryane likes this.
  6. jeebeel

    jeebeel Zealot (667) Jun 17, 2003 Texas

    This is a great thread with lots on info on a style I would like to try after many years of homebrewing. Cheers to FATC1TY for the gose brewing tips.

    FAT, if I could ask you a few questions please to follow up on your posts:

    How much grain do you add to 5 gal of wort to sour it?
    And when you "let it ride" at room temp to sour, how long do you expect the souring process to take?
    Your suggestion for amounts of salt & coriander for a 5 gal batch?
    After boiling and cooling the wort, what yeast and what ferm temp do you recommend?

    Thanks very much for your help. And BTW, the temps and humidity here in Houston are the same as you have in Georgia. While we don't have a good commercial gose available, we do have this refreshing Berliner Weisse made here in Houston (with a process similar to what you recommend): http://www.saintarnold.com/beers/boiler_room.html
     
    #46 jeebeel, Aug 23, 2014
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