How much salt is added in the gose

Discussion in 'General Brewing Discussions' started by xayz110, Mar 12, 2019.

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  1. xayz110

    xayz110 Member

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    I am going to brew cucumber gose, and I don't know how much salt should be added. Is there any place to pay special attention?
    Thanks!
     
  2. Trialben

    Trialben Well-Known Member

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    Maybe try searching the beer style on this site and see what other brewers are adding to theirs.
     
  3. Mark Farrall

    Mark Farrall Well-Known Member

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    The salt taste in the German recreations I tried a few years ago when I was in Leipzig and Goslar ranged from hard to detect to noticeable but subtle. But that was Germans trying to recapture their history.

    As you're adding fruit matching the historic approach probably shouldn't be that important. Just add it your personal preference, probably at packaging and after you've settled on your cucumber amount. And probably try getting your amount right in a small sample before you hit the bottling bucket or fermenter.
     
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  4. Nosybear

    Nosybear Well-Known Member

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    I have a cucumber gose recipe on this site that worked out well, only problem was a bit too much cucumber. I'll check to see if it's public.... It is. Here's the link: https://www.brewersfriend.com/homebrew/recipe/view/726241/cucumber-gose Hints: Make sure the wort gets tart enough if kettle souring - look for a pH of 3.8 or lower. And use a bit less cucumber. I had to puree mine - crushing it didn't work. I'd reserve some of the salt for bottling - it's easier to add it than to take it out - and be ready to add some more lactic acid in at packaging. But this made a really good beer!
     
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  5. xayz110

    xayz110 Member

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    Thanks! "Cucumber, 2#, peeled and mashed, added at high krauesen." but What is high krauesen?:D
     
  6. xayz110

    xayz110 Member

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    thanks!
     
  7. xayz110

    xayz110 Member

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    thanks
     
  8. Nosybear

    Nosybear Well-Known Member

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    When the yeasty foam is highest, another way of saying when fermentation is most active.
     
  9. xayz110

    xayz110 Member

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    I know, thank you, I thought it was a high-alcohol.........HAHAHAHAHA
     
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  10. Trialben

    Trialben Well-Known Member

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    And I'm a simple sugar and a sulphur compound:p
     
  11. xayz110

    xayz110 Member

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    hahahahahaha:D
     

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