Author Topic: Berliner Weisse and Gose  (Read 416 times)

Offline troybinso

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Berliner Weisse and Gose
« on: January 07, 2017, 11:23:19 PM »
Is there a good way to do a split batch where you make 10 gallons of Berliner Weisse and then post fermentation add the coriander and salt? Salt seems pretty easy - just make a salty solution and dump it in, but what about the coriander?

Offline erockrph

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Re: Berliner Weisse and Gose
« Reply #1 on: January 07, 2017, 11:29:15 PM »
If you sour mash/kettle sour you could boil each half separately and add the coriander to the gose batch at the end of its boil. You'd still need to run the Saccharomyces ferment separately, but you could get the souring done at one shot.

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Offline reverseapachemaster

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Re: Berliner Weisse and Gose
« Reply #2 on: January 08, 2017, 07:22:03 PM »
You can do a cold extraction on coriander post-fermentation. Expect to need 48-72 hours.
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