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good question. lacto is usually rather intolerant of hops but you never know what else might be there in small quantities. I use my "sour" bungs and airlocks for the starter and a separate 3 gallon carboy for the souring part which is not used for any other beers. after the boil all the...

hmm. never had that taste before but since it's a mixed culture starter you never know what might be in there even if it is lacto-predominant. shouldn't be from the malt though since it's all extract; I honestly don't know if a longer boil would reduce any DMS formed during the starter (but it...

hmm that's a great idea! toasted over kielbasa is my vote!

the lacto culture is grown from grain - the conditions for the starter culture favor lacto over whatever else is present in the grain...but it will always be a mixed bag. (I sterilize that flask in the dishwasher before using it for regular Sacc. strains.) that being said I've made perhaps 6-7...

very nice. I think the salt level is very much an individual preference. I personally like the salt to be noticeable and find my preferred dose is 0.8-1 oz per 5 gallons; one of my friends keeps asking for more and really liked my batch when I dosed 1.25 oz. just like with food I guess (??)...

in my opinion this yeast is fantastic with the new fruity hops i.e. Citra, Galaxy, Mosaic, Nelson, Amarillo, Simcoe. personally I use a small amount of neutral bittering hops and focus on late additions and dry hopping to try to re-create the "New England" style IPAs. if you like these cloudy...

so I did some thinking about the salt level of this recipe. Personally I like it at 1 oz per 5 gallon batch but I have received some feedback (mostly from beer judges) that it's too salty. a few really seemed offended, as if I had poured a box of road salt down their throats. waterboarding...

I usually ferment it 7-14 days without the fruit, and then 3-4 weeks on fruit. That being said I don't see a good reason why you couldn't toss the fruit into the primary fermenter; I've always just done the fruit in secondary.

this may be saltier than the few goses still being brewed in Germany. I assume your batch was a full 5 gallons? what kind of salt did you use? once I added 1.25 oz of salt and that extra 0.25 oz crossed my threshold into "too salty" range.

I think it would be very easy to do this all-grain, basically just use equal parts pilsner and wheat malt to get to the OG of 1.050. There are many programs/websites out there that can calculate the amount of grain, hops, etc to use. I believe all-grain brewers have many other options for...

glad it turned out well for ya!

I'm low tech. 100 qt cooler filled with 95-100F water in bathtub. my 2L starter flask fits perfect, I can drop the lid and it barely cools off. the 3-gallon carboy not so much...I run hot water to 100F before work, after work, before bed. it cools off in between but I haven't had any issues...

I thought it was great. Definitely tasted like an IPA but with a ton of fruity notes. as people have mentioned, hard to tell where the hop aromatic end and the fruity esters start. I did not get much funk at all. saved some of the yeast in the fridge and will use it again with the NZ hops.

yes total volume is 5 gallons in the fermenter. boil should have killed off all bacteria, so now just add whichever strain of regular saccharomyces you like. I use an alt yeast but I'm sure it'll be similar with any clean strain.

just made a standard american IPA with this yeast. Centennial, Citra, Chinook. very heavy on the ripe fruity esters, including (to me) peachy notes. doesn't drop very well so it was rather cloudy, but didn't bother me.

yes, that way you only have alt yeast finishing up the fermentation. gose is typically a lactobacillus-soured beer with a quick turnaround, which is probably why it's so popular with breweries these days. this is different than most of the barrel-aged "wild ales" that utilize brett and...

dissolve 6 oz. DME in 2L water and boil lightly for 15 min. (I use a clean saucepan and transfer the cooled liquid into the flask. for regular Saccharomyces you can dramatically increase the amount of yeast grown with a stirplate but for this purpose we want to exclude oxygen. pitching proper...

Much like the IPA craze in years past, it seems to me that everyone and their momma's making a gose these days. I suppose that's good to get the sour word out but quite frankly I think most of them suck. I admit I'm a snob, but I like my gose to be real sour...yes that may not be true to...

good luck! looking back on this recipe, I think you can probably simplify it by adding the dextrose (or plain white sugar) at flameout. I don't usually bother with adding it several days later anymore. If you have enough healthy yeast and ferment at the right temperature I don't think...

I think the price is probably similar whether you order a kit or go to the LHBS. I usually stick with the LHBS and enjoy talking brewing with the guys...once in a while something (usually a hop varietal) is out of stock or I need a real specialty item and I end up doing a large order online...