tag:blogger.com,1999:blog-8066877917844499643.post6577056213149887732..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Sour Leipziger Gose RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-8066877917844499643.post-68892089446960545712016-08-24T19:16:48.786-04:002016-08-24T19:16:48.786-04:00I'd add it early to allow the fermentation to ...I'd add it early to allow the fermentation to soften the character. Go on the low end, and then you can always dose in more at packaging. <br /><br />I have a test batch going for BYO where I'm testing three strains (001, 007, 566) at standard knock-out pH (5.1), and dosed with lactic acid to 3.5 and 3.0. Interested to see how the strains perform!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49969214334199279352016-08-24T09:19:37.205-04:002016-08-24T09:19:37.205-04:00I'm planning a similar Gose but plan on using ...I'm planning a similar Gose but plan on using straight Lactic Acid instead of the more variable lactic yeasts or acid malt (of various varieties). Any idea when I should add the lactic? <br />My ideas: to mash as I normally do and add at mash out? Add into the kettle one the way to boiling? Add to completely fermented in a secondary or at bottling? <br />I am going to ferment with WLP029 - German Ale. I am able to calculate the amount of lactic from the pH change caused by the acid malt additions (assuming 2% or 3%). Thanks!olafphyscsnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-6501963756281784312016-04-30T18:59:05.367-04:002016-04-30T18:59:05.367-04:00Lacto doesn't have any problem with oxygen, it...Lacto doesn't have any problem with oxygen, it is the other microbes that come along with it if you are sourcing from grain that can cause off-flavors. If you are pitching a pure culture, I wouldn't worry about purging! At worst you could top off with a small bottle of seltzer to purge the head space!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12649762739879360452016-04-28T18:25:47.254-04:002016-04-28T18:25:47.254-04:00Dear Mike,
First of all, thanks for your blog! I&...Dear Mike,<br /><br />First of all, thanks for your blog! I'm here after finding your archived session on the Sour Hour and am ready to turn my garage into a blendery. While I'm waiting for some of my long term projects to finish up I figured I'd try this recipe. My question is this: most of the materials I've read about successful "kettle souring" techniques include the usage of CO2 in some capacity to create that anaerobic environment that helps the lacto become potent. I have an oxygen stone which I normally use for simple aeration of clean beers post cold break. Do they sell CO2 cartridges that I could use to help create an anaerobic environment? DO you have any other tips or tricks that might help me create this anaerobic environment? Thanks again. Love the book and will be back soon.Mikey Jhttps://www.blogger.com/profile/14885905161976096515noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19575426657571811512016-01-27T20:12:37.189-05:002016-01-27T20:12:37.189-05:00I friend loves Swedish salted licorice, not my pin...I friend loves Swedish salted licorice, not my pint of beer! Omega Lacto Blend is a great option for quick acidity, it might be too quick if you just want subtle acidity though. 3711 is a great option for gose, but maybe not if you want some sweetness left!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80583059218687334902016-01-27T09:09:35.018-05:002016-01-27T09:09:35.018-05:00Last summer, I had a chance to try Mikkeler/Surly&...Last summer, I had a chance to try Mikkeler/Surly's Blakk Out gose. It substitutes Danish licorice for coriander. Very nice--the licorice and the saltiness of the gose work well together, with little residual sweetness. I'm thinking of using this as an opportunity to try Omega's lacto. Any thoughts on that? Also, have you experimented with any other sacc?kurineruhttps://www.blogger.com/profile/09711604372815015222noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72170804233535841062015-09-08T17:43:56.562-04:002015-09-08T17:43:56.562-04:00I haven't tried it (and didn't have anythi...I haven't tried it (and didn't have anything to do with the recipe). As far as I'm aware it was going to be kettle soured.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83363493676107865022015-09-06T17:39:22.199-04:002015-09-06T17:39:22.199-04:00Straight out of curiosity, have you tirw the Moder...Straight out of curiosity, have you tirw the Modern Times Fruitlands? If I was to try and replicate that yeast what would you suggest I try? -vcbeeroness 201509064evrplanninghttps://www.blogger.com/profile/08147929769007747287noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5869069761445103432015-04-05T11:44:48.005-04:002015-04-05T11:44:48.005-04:00That's probably why it took so long. I seem to...That's probably why it took so long. I seem to remember reading that it was recommended to add acidulated malt + crystal but only used the former for the starter. Nothing really happened after a couple of days and after a couple of days in the BM not much was going on so I chucked in some crystal. Will use a pure culture next time though. Anonymoushttps://www.blogger.com/profile/02111534606480057824noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64488570790711405642015-04-05T08:17:54.224-04:002015-04-05T08:17:54.224-04:00Certainly an option, but wild Lacto is still going...Certainly an option, but wild Lacto is still going to be inherently variable. Acid malt is kilned, so per Weyermann there is no Lactobacillus on it from their processing (likely similar wild Lacto to Pils malt would be present). <br /><br />Totally agree with your process as far as sour worting goes. But I've had very good luck since this is Lactobacillus brevis using the same process (giving the Lacto a 12-24 hour head start).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53501317011940333642015-04-04T16:46:54.554-04:002015-04-04T16:46:54.554-04:00Mike - just made a gose myself. Used a slightly di...Mike - just made a gose myself. Used a slightly different method:<br /><br />0.5 Make up a culture of lacto from acidulated malt put into apple juice. Couple of days on heating mat (with a wooly hat on to keep it around 45C. <br />1. Mash in a Braumeister<br />2. Drop the temp to 45C. Maintain using the temp controller in the boiler. Adjust acidity to 4.5 with lactic acid - cheating I know but it inhibits clostridium and that other nasty one. Purged the 02 with some C02. <br />3. Pitch in the lacto culture<br />4. Wait for pH to drop to 3.5<br />5. Boil with whatever IBU you want as it doesn't matter now the lacto has done it's work. <br />6. Pitch in yeast as per usual. (I used a blend of S-05 and cider yeast)<br /><br />This seems to be an easier way to get more consistent acidity - and easier IBU control. <br /><br />Was wondering - how do you maintain your culture of lacto?Anonymoushttps://www.blogger.com/profile/02111534606480057824noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80436072907890410862015-03-15T10:20:46.785-04:002015-03-15T10:20:46.785-04:00A heating pad is a great option. I've got an o...A heating pad is a great option. I've got an old one that doesn't shut off. A warm water bath can work too. Most Lacto strains still grow well even at 80F, so don't be too worried if you can't hold 100F exactly!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15117486626983520172015-03-13T11:57:57.783-04:002015-03-13T11:57:57.783-04:00I wrapped my starter in a heating pad (the sore ba...I wrapped my starter in a heating pad (the sore back/drug store kind). I was pleasantly surprised that it kept it right around 100 consistently. The only issue is that mine would automatically turn off after a couple hours so I had to keep turning it back on.RunDadRunhttps://www.blogger.com/profile/17161185399085481063noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-91176623826137926292015-03-13T11:43:27.434-04:002015-03-13T11:43:27.434-04:00How do you keep the starter at 100 degrees? Other ...How do you keep the starter at 100 degrees? Other than waiting until TX summer rolls around and leaving it outside.Chadhttps://www.blogger.com/profile/01551284545700409309noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25189253375279989612014-12-24T19:37:17.788-05:002014-12-24T19:37:17.788-05:00The concern with starting with just Lacto is that ...The concern with starting with just Lacto is that if the pH drops too low the brewer's yeast can have problems. My experience with 677 is that despite rapid activity and attenuation, it won't produce much acidity. Monitoring pH and gravity are the best ways to determine when to pitch yeast. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47296632632051143042014-12-24T10:11:03.195-05:002014-12-24T10:11:03.195-05:00I just brewed this yesterday with a couple mods. I...I just brewed this yesterday with a couple mods. I did not quite have enough wheat on hand, so I added a bit of 2 row to make up the difference. I also upped the salt and coriander by 50%. Besides that, it was essentially the same.<br /><br />I used the White Labs Lacto (677) and built a starter over 4 days prior and had pretty good activity. I was excited that it smelled quite sour. I pitched at 90 degrees and, much to my surprise, was greeted with STRONG airlock activity after only 3 hrs.<br /><br />Should I adjust when I plan to pitch the primary yeast strain to go earlier due to this quick action? Or, do you recommend waiting even longer (a couple days) to pitch to allow for added souring by the lacto before they get competition?<br /><br />I guess what it comes down to is...is it possible to wait too long before pitching the US-04?RunDadRunhttps://www.blogger.com/profile/17161185399085481063noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8674467606758742892014-12-02T17:34:50.937-05:002014-12-02T17:34:50.937-05:00I am about to brew your recipe this weekend sans a...I am about to brew your recipe this weekend sans acid malt. I picked up a pouch of Giga Yeast fast souring lacto. Hoping that will kick the acid levels up. Cut the IBU like you said too. I will report on my results. Im using Fermentis K-97 German ale for full ferment.PMIhttps://www.blogger.com/profile/08725994689724492701noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80954054953613169862014-08-19T20:32:27.903-04:002014-08-19T20:32:27.903-04:00The few remaining German examples of gose are not ...The few remaining German examples of gose are not particularly sour. I like the more acidic American versions. Comes down to personal tastes.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15173849997538472172014-08-15T19:02:50.740-04:002014-08-15T19:02:50.740-04:00Do you think L. brevis (more sour) or delbrueckii ...Do you think L. brevis (more sour) or delbrueckii (less sour) would be more suitable for this style?Anonymoushttps://www.blogger.com/profile/10401641872497985252noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52448272263093849512014-07-26T11:17:04.243-04:002014-07-26T11:17:04.243-04:00I had a very nice gose yesterday at Steel String, ...I had a very nice gose yesterday at Steel String, a local craft brewer here in North Carolina. Excellent summery flavor. I'm going to put this on my "must brew" list for next spring.kurineruhttps://www.blogger.com/profile/09711604372815015222noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83921697511337968592014-05-04T13:55:49.532-04:002014-05-04T13:55:49.532-04:00Sounds like the Lacto was dead, or at least not in...Sounds like the Lacto was dead, or at least not in great shape. Half the point of a starter is to ensure the microbes are alive. If you don't see anything after four days, it's probably time for plan B.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19311156455717121702014-05-04T11:18:50.917-04:002014-05-04T11:18:50.917-04:00I did my starter Tuesday and kept it at about 90 w...I did my starter Tuesday and kept it at about 90 with no stir plate. Pitched Saturday and never saw any really activity in the starter at all.<br /><br />Thanks for your help.Anonymoushttps://www.blogger.com/profile/10996226451441393787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67710097259644181642014-05-04T10:24:02.796-04:002014-05-04T10:24:02.796-04:00Was the stater active when you pitched it? I'd...Was the stater active when you pitched it? I'd give it another 12 hours. I wouldn't heat it at this point or the beer will be too warm for the brewer's yeast to ferment cleanly. Good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57215771153986477972014-05-04T08:00:28.599-04:002014-05-04T08:00:28.599-04:00I followed your recipe and brewed this yesterday. ...I followed your recipe and brewed this yesterday. Chilled to 90 and pitched Wyeast 5335 starter. Put in fermentation chamber at 74 and 15 hours later there is no sign of any activity. Should I raise the temp and let it sit another 12 hours? <br />Thanks for your help.Anonymoushttps://www.blogger.com/profile/10996226451441393787noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-2086927395152423062014-04-26T20:25:05.745-04:002014-04-26T20:25:05.745-04:00Wasn't too salty (I think you may have misread...Wasn't too salty (I think you may have misread the comments). Click the link in the recipe notes at the bottom of the post for the full tasting results.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com