« on: July 13, 2016, 05:58:55 AM »
I just brewed a gose and I kettle soured the batch. I brought the temp just up to 190 to kill off most critters, held it there for an hour and then lowered the temp to 80. Pitched a lactobacillus culture and waited till the pH hit 3.8 and then boiled, added hops and salt and corriander. It's not completely done fermenting yet but it's close and it tastes pretty awesome.This is exactly my process and it works exceptionally well, highly recommend it!
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