It won't take much brine to innoculate.
You know how lacto can multiply!
Good points. I opened it today to take a reading -- 1.010 -- considerably higher than I'd expect. I'm not sure what kind of distortion the lactic acid is causing, but it had a really nice taste and aroma, with tons of fruit. Think tangerines and apricots.
I'll take another look next week and hopefully get it packaged.
I want to pop one of those little, dusty bubbles...
That's my thought, as well, but it's been 3 months, and I don't see any signs of fermentation. I've read mention in several places that lactic acid can actually drive up final gravity, though, so maybe that's what's causing the high FG.Pretty high FG I'd think. I'd go 2.5, leave a little room but make sure it's carbed enough when it's done. 2.0 is too low for this style, I feel.
I can't quite put my finger on it, actually. It feels much heavier than it should, somehow. Carbonation will help that some, I imagine. I had to use light brown sugar to prime, so I'm hoping that's what's throwing off the sample, but I'm afraid it may not have finished as dry as I would have liked.I hope things turn around for you. The thread was truly interesting! What was wrong with the sample? if you don't mind me asking
It's pickle season in my area, and I'm going to try something similar with pickle brine. Can't wait!
View attachment 294215
Dill pickle starter in progress! I wonder how pickling spice would be in a gose...
That's something I've been wanting to do for a while. Just need to get around to it.
I could put up with peppercorns and clove, but if you try to put garlic and dill in my beer :cross:
I have a dillemma. This time around the lacto culture is strong, and I can smell a bit of tartness, if I lift the airlock. There's still no bubbling of any kind. Is it possible that I've getting some conversion to alcohol without being able to see any surface disturbance, or am I definitely getting a fully bacterial fermentation?
If it's the latter, I'd better start thinking about pitching yeast, I suppose.
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