Tag Archives: kettle souring

Fruit Gose – Part 2/2 – Adding fruit

We’re back with the second part of our gose with fruit, just from where we left, when Safale K-97 was finishing the fermentation, 6 days after pitching after fermenting with Lactobacillus which lowered the pH to 3.30. In that entry, … Continue reading

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Fruit Gose – Part 1/2 – Base beer

Time to get back to sour beers. As the result for our first sour beer, a gose with apricots, was more than satisfactory we decided to brew something similar, but more volume this time. As we’ve already told you, we … Continue reading

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Our first sour beer, a gose with apricots

The day had come. Until now, through these last years all of our beers had been fermented exclusively with the reliable and classic Sacccharomyces cerevisae, a.k.a. beer yeast. Different strains, yes, some of them even quite peculiar, but always putting … Continue reading

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