gose without sour mash?

[majorvices]

Interesting. Does this result in a finished beer that still has a live culture?

we boiled after 3 days and the pH dropped to (IIRC) 3.8 or so. I don’t want a live lacto strain living in my brewery right now. The sourness was clean. It turned out very nice (uhm, like I said, if that’s your gig. )

[majorvices]

@denny

@majorvices

we did our first kettle sour Gose this year. Turned out great (for the kids who like that crap, not me. Yuck). We cooled the kettle down to 80 and pitched a Lacto culture from Wyeast. Let it sit 3 days until the pH hit 3.2. Was amazed at how fast the pH dropped.

Granted, this was on a 15 bbl batch so not sure how much faster or slower a 10 gallon batch would be. It would certainly be depending on how healthy your culture is and how warm you keep the lacto.

I should send ya some yogurt to try…

I have this aversion to adding milk to my beer.