Cucumber Gose - Lacto temp control

[skokott]

I'm a beginner AG brewer (Did a few extracts before and one AG with plenty of help).

I'd like to do a cucumber gose with some berries (I know is somewhat advanced but I'm psyched about it).

My plan is the following:
1. Mash in low (148F or so)
2. lower mash pH to 4.5 ish using lactic acid
3. Dump lacto yeast and keep steady at 113F 'ish*
4. Once pH drops to desired level brew as normal, sparge, then boil/hop and ferment with a clean strain
5. After primary is complete add 5 lbs of deseeded cukes from sanitized blender juice and all

My big question is right now my ferm chamber is not up and running. Can I just keep the lacto stew in a mash tun covered in blankets and top off with occasional boiling water?

Also what separate equipment do I need? From what I gather I need separate equipment downstream from cool wort. (Fermentation bucket, siphoner, hoses etc.)

I actually really like the idea of doing the lacto ferment in a Corny as mentioned here but am concerned about HSA. Could I just dump it in, or should I use separate "sour-only" hoses from my BK to Corny for that?

http://sourbeerblog.com/brewing-gose/

Update: I also did find a good thread here which I will give a read through tonight.

https://www.homebrewtalk.com/showthread.php?t=552424

 

[Morrey]

I'm a beginner AG brewer (Did a few extracts before and one AG with plenty of help).

I'd like to do a cucumber gose with some berries (I know is somewhat advanced but I'm psyched about it).

My plan is the following:
1. Mash in low (148F or so)
2. lower mash pH to 4.5 ish using lactic acid
3. Dump lacto yeast and keep steady at 113F 'ish*
4. Once pH drops to desired level brew as normal, sparge, then boil/hop and ferment with a clean strain
5. After primary is complete add 5 lbs of deseeded cukes from sanitized blender juice and all

My big question is right now my ferm chamber is not up and running. Can I just keep the lacto stew in a mash tun covered in blankets and top off with occasional boiling water?

Also what separate equipment do I need? From what I gather I need separate equipment downstream from cool wort. (Fermentation bucket, siphoner, hoses etc.)

I actually really like the idea of doing the lacto ferment in a Corny as mentioned here but am concerned about HSA. Could I just dump it in, or should I use separate "sour-only" hoses from my BK to Corny for that?

http://sourbeerblog.com/brewing-gose/

Update: I also did find a good thread here which I will give a read through tonight.

https://www.homebrewtalk.com/showthread.php?t=552424

This is my way to do a traditional Gose, but you'll add cucumber which is simple....

I mash grains 50/50 wheat and pils, then cool wort to 100F. You can leave in kettle (kettle soured) or rack to a carboy which is what I do. I add lactic acid to bring ph to 4.5. Then I pitch a vial of lactobacillus brevis into the acidified mash, wrap with ferm blanket and temp controller, set at 100F. Two, three or four days....test for sourness (I like 3.2 ph) and you're done souring.

Back to the kettle for a full boil with hops to targeted IBU. This boil will kill the lactobacillus and prevent additional souring. Rack to fermenter and pitch yeast when it is at your target temp. Ferment out....then what I'd do is to add mashed cucumber to a mesh bag and treat it like dry hopping. I did a cucumber vodka with a dry hop bag and it was very pronounced cuke flavor.

 

[55x11]

I'm a beginner AG brewer (Did a few extracts before and one AG with plenty of help).

I'd like to do a cucumber gose with some berries (I know is somewhat advanced but I'm psyched about it).

My plan is the following:
1. Mash in low (148F or so)
2. lower mash pH to 4.5 ish using lactic acid
3. Dump lacto yeast and keep steady at 113F 'ish*
4. Once pH drops to desired level brew as normal, sparge, then boil/hop and ferment with a clean strain
5. After primary is complete add 5 lbs of deseeded cukes from sanitized blender juice and all

My big question is right now my ferm chamber is not up and running. Can I just keep the lacto stew in a mash tun covered in blankets and top off with occasional boiling water?

Also what separate equipment do I need? From what I gather I need separate equipment downstream from cool wort. (Fermentation bucket, siphoner, hoses etc.)

I actually really like the idea of doing the lacto ferment in a Corny as mentioned here but am concerned about HSA. Could I just dump it in, or should I use separate "sour-only" hoses from my BK to Corny for that?

http://sourbeerblog.com/brewing-gose/

Update: I also did find a good thread here which I will give a read through tonight.

https://www.homebrewtalk.com/showthread.php?t=552424

Yes, the blanket will work, provided your mash tun is pretty well insulated already (no big thermal leaks). If you have a small heater (like fermwrap) you could use that to help stabilize temperature as well. 100-120F is good range for lactobacillus. Keep in mind that acetobacter and Clostridium will work if you have plenty of oxygen, producing vinegar and butyric acid (vomit aroma) over long period of time. I am thinking of doing sour mashing inside purged keg next time to prevent this problem

 

[skokott]

I love this forum so hard.

Thanks for your advice guys/gals.