Finally getting round to drinking it. :-) Curious what you think of it.
Hmmmm, think I'll take a 2 stepped approach. If time doesn't get away from me I'll do it tonight. Will pm you my thoughts on the old ale for sure
Sounds like a plan, cheers
I added it about 60 mins into a 90 min mash IIRC.
How does it taste?
From what I've had from the FV, there is a slight sourness which is quite subtle, there are other flavours going on at the moment which are far more powerful though. Once I bottle this I'll let you know.
Is that to style? I have never had one so really interested. The dual pitch i did with sourpitch is only slightly sour.
You got something planned for it? I didn't have much luck as it was super slow and attenuated poorly.
Nothing planned yet, i couldn't remember who it was that tried it before. Will see how the starter goes.
A gose is traditionally an easy drinking beer with subtle flavours, and only once or twice I've had a "traditional" gose, a lot of the craft breweries are making salty sour beers, or a [insert tropical fruit here] gose where the fruit is 99% of the flavour. Reading the BJCP guidelines for it they do keep mentioning flavours are "restrained" and "low to moderate". I'm trying to brew to style.
I've used it in an english pale ale, bourbon stout, old ale and a california common, the first 3 were 35 - 40c, the common was at 25c. I don't get the orange but I do get an earthy spice character. I've been reducing my pitch rate in each brew, the common got a vial i had spare which was 15 ml of slurry which had compacted to 2.5 ml of thick slurry. Took off after 8 hrs and finished in 2 - 3 days, even at the lower temp.
I may look at trying it first on a nice Irish red ale or an American amber :thumba:I've only used it a couple of relatively tamely hopped pales. I defo get some orange out of it, but do think it mutes the hops a bit.
The beer I'm sending is made with the same yeast, so should give you a good idea of the character to expect.
