Hey all,
Im brewing a Gose this week, I am gonna run my standard sour recipe. Soured with Lallemand Wild pitch for 24 hours and then finished with fruit and Voss. It is going to be a Watermelon/Lime Gose(I got told that was what the people wanted, I am not a fan of Gose but whatever).
https://www.brewersfriend.com/homebrew/recipe/embed/1446955
My questions are:
How much Salt would you add?
From what iv seen online the recommendation ranges from 7-14g of salt in the boil/5 gal batch. I was gonna lean towards the lower end, and possibly just add the salt post fermentation to taste.
When would you add the Salt? I saw online most people toss it at the end of boil, but my fermenation already struggles so i was going to pitch it after the fermenation is completed. Does anyone see issues with this?
Thoughts on Coriander? I have plenty of Whole coriander on hand, but im not really sure that it plays well with Watermelon and lime?
Feed back would be appreciated!
Im brewing a Gose this week, I am gonna run my standard sour recipe. Soured with Lallemand Wild pitch for 24 hours and then finished with fruit and Voss. It is going to be a Watermelon/Lime Gose(I got told that was what the people wanted, I am not a fan of Gose but whatever).
https://www.brewersfriend.com/homebrew/recipe/embed/1446955
My questions are:
How much Salt would you add?
From what iv seen online the recommendation ranges from 7-14g of salt in the boil/5 gal batch. I was gonna lean towards the lower end, and possibly just add the salt post fermentation to taste.
When would you add the Salt? I saw online most people toss it at the end of boil, but my fermenation already struggles so i was going to pitch it after the fermenation is completed. Does anyone see issues with this?
Thoughts on Coriander? I have plenty of Whole coriander on hand, but im not really sure that it plays well with Watermelon and lime?
Feed back would be appreciated!
