There was a post on Milk the Funk with some great details on a sauerkraut gose. Flipping between that and your post to dial my recipe in. He was taking off a little at a time to get a range of LAB
Hi Folks,
Just throwing my hat in the ring here.
I started a batch of saurkraut on Monday afternoon.
I am still trying to figure out my process. My initial thoughts are pulling some brine, creating a starter with some pilsen DME wort, sour worting in a purged corny keg until I hit a nice, tart pH, boil, and pitch, maybe 1056?
Any thoughts/recommendations would be greatly appreciated.
Best,
Chris
So... my version is tart and strongly citrus in flavor -which I'm happy with. However, I'd like to bring 'balance to the force.'
Any recommended adjuncts to balance these flavors? I'm temped to just dry hop with whole leaf of something low in AA. But... I'm open to suggestions.
Started my Red Baron.... all 5 lbs of it....
Every time. With any luck you picked up some wild yeast and lactobacillus (and maybe leuconostoc) from that brine, and it's still at work in the bottle.Took my 2.5 gal. Batch, and split it in half: Bottled first half with a small amount of apricot flavoring, the other bottled plain.
I'm about 6 days in the bottle, and noticed a ring/small pellicle in the bottles.
I'm not sure this is an infection, but hope it's just a result of working with wild lacto.
Anyone else have this?
How much did you use per pound of cabbage in the original batch?Have you gents tasted the juices in your Kraut? Is it pretty salty? I was wondering. My Kraut needs to be rinsed or I'm not very salt tolerant. I rarely use salt so it might be me. That's why I'm asking about this.
It might have been a mistake to top-off. I topped up my Kraut with salinated water.
1TBSP Salt : 16 fluid oz water
Enter your email address to join: