I brewed a hop-less Gose yesterday to do a co-ferment sour with Safale K97 and Swanson's L. plantarum. I am planning to either dry hop or hop tea at the end of fermentation. I know that Gose is traditionally low hop/IBU. My usual recipe calls for just a 0.5 oz Tetananger 60 minute addition (which I skipped).
I'm wondering if could get a nice fruit bomb from a NE-IPA style dry hop instead of the usual low amount of hops.
Has anyone tried something like this and have recommendations? At what point should I add the hops and how long should the stay in the fermenter?
I'm also planning a secondary/late primary addition of either tart cherry or pineapple juice for half of the batch. I'm not sure if that should change when I add the hops. (usual or NE IPA style) TIA
I'm wondering if could get a nice fruit bomb from a NE-IPA style dry hop instead of the usual low amount of hops.
Has anyone tried something like this and have recommendations? At what point should I add the hops and how long should the stay in the fermenter?
I'm also planning a secondary/late primary addition of either tart cherry or pineapple juice for half of the batch. I'm not sure if that should change when I add the hops. (usual or NE IPA style) TIA