« on: February 09, 2014, 08:26:13 AM »
I have made a couple of Goses this last summer. To some degree based on your hibiscus gose recipe you acquired from Boulevard. I might add the hibiscus version is quite tasty! I have also done a peach version.
What I have typically done is made a small lacto starter 1000ml or so with some DME as you normally would for yeast and then pitched a small amount of grain into the starter. It usually takes 3-5 days to see some real good activity.
Then I do my mash as normal. Run off into the kettle to a quick boil, although 170-180F would be acceptable. This basically gives you a blank slate to work with. Chill down to about 110F. Pitch your lacto starter and cover. Try to minimize oxygen exposure. I usually cover the wort with saran wrap.
Come back the next morning and brew your beer as you normally would. It's pretty neat to see a lacto ferment in action. It should be a 'clean' lacto smell. I believe my pH the both times I checked them were in the range of 2.85-3.10 in less than 24 hours with the lacto starter.
I have not entered either beer in a comp yet, but a couple of people's palates I really trust thought they were both really good. They have also been more sour than the few commercial examples of goses I have been able to locate.
Remember, judging is still subjective no matter how hard we as judges try to not make it be.
Most importantly, did you like the beer? Do you feel there needs to be any changes? Sometimes we get to caught up in what judges perceive and fail to take into account all the variables at the judging table. It causes us to lose sight of our enjoyment of the final product that we crafted by hand.