Author Topic: Using Lactobacillus in my Gose  (Read 1111 times)

Online kmccaf

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  • Kyle (Champaign, IL)
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Re: Using Lactobacillus in my Gose
« Reply #30 on: June 22, 2014, 09:05:32 AM »
Thanks.  I have a hibiscus beer in the pipeline, but haven't used hibiscus in beer before.  I use it in ice tea frequently.  Tasty stuff.

+1 I used it in a saison which turned it to a lovely red. Complemented the flavor quite nicely as well. Looking forward to adding it to a sour along with rose hips.
So it goes.

Offline Kinetic

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Re: Using Lactobacillus in my Gose
« Reply #31 on: June 22, 2014, 12:01:48 PM »
That's what I was planning on making.  A saison with 3711, rose hips, hibiscus and Triskel hops.  I've used rose hips in a couple sours before.  They add tartness, flavor, aroma and a mild prickly sensation in the throat.  2-3oz seems to work fine.  3 oz is fairly strong, but not quite over the top.       

Offline duboman

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Re: Using Lactobacillus in my Gose
« Reply #32 on: June 22, 2014, 01:01:27 PM »

That's what I was planning on making.  A saison with 3711, rose hips, hibiscus and Triskel hops.  I've used rose hips in a couple sours before.  They add tartness, flavor, aroma and a mild prickly sensation in the throat.  2-3oz seems to work fine.  3 oz is fairly strong, but not quite over the top.     
that sounds tasty as well, might have to try something like that soon as I'm planning out a saison now as well.
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