Hello,
I decided to do a gose last week, my first one. So I brew 11 gals 50/50 wheat/pilsner barley.
I chilled it 95, lowered the pH to 4.5, put in the fermenter and added 1/2 liter of goodbelly, orange. After few days the still stayed at 4.5 (original) and I kind off panicked a bit. I went got shots of goodbelly, added 6 of them, and I see the pH is 3.6 after 9 days. I hope drops to 3.3 by tomorrow.
I tasled it's slightly tart, eventually getting there.
Anyone seen, experienced anything like that ?! Not sure I want to goodbelly again if the lacto is not that viable.
I decided to do a gose last week, my first one. So I brew 11 gals 50/50 wheat/pilsner barley.
I chilled it 95, lowered the pH to 4.5, put in the fermenter and added 1/2 liter of goodbelly, orange. After few days the still stayed at 4.5 (original) and I kind off panicked a bit. I went got shots of goodbelly, added 6 of them, and I see the pH is 3.6 after 9 days. I hope drops to 3.3 by tomorrow.
I tasled it's slightly tart, eventually getting there.
Anyone seen, experienced anything like that ?! Not sure I want to goodbelly again if the lacto is not that viable.
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