So I have two gose beers that have finished primary (one will have cucumber in the secondary) and one I am still deciding.
I have a 49 oz can of Vinter's Harvest apricot puree that I have lying around, but I am worried about using it for a sour because I have had peach/apricot young sours from Modern Times in San Diego that have tasted like vomit to me. Is there a way to avoid that flavor for the sour?
Any other suggestions for what to use for an addition for the second gose? BTW, it fermented with a White Labs Antwerp I had lying around.
I have a 49 oz can of Vinter's Harvest apricot puree that I have lying around, but I am worried about using it for a sour because I have had peach/apricot young sours from Modern Times in San Diego that have tasted like vomit to me. Is there a way to avoid that flavor for the sour?
Any other suggestions for what to use for an addition for the second gose? BTW, it fermented with a White Labs Antwerp I had lying around.
