WesleyS
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- May 1, 2012
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Looks good, I want to try a gose my next brew day but I'm not sure I would be able to plan ahead time wise for a sour mash. Not sure I want to dedicate a fermenter to sour beers either.
How did you go about it?
I pitched a vial of white labs lactobacillus delbruecki and let that ferment for 4-5 days until it started to show signs of souring, then I pitched a package of US05. I ended up leaving it in the fermentor for about 5 months before bottling. It's good. Definitely better as it warms a bit. I would just like it a little more sour.