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Author Replies
SAH
12/03/07 06:43 PM  
Re: Gose?
The results are in!: "5733 is Pediococcus damnosus. We only sell one." That quote is from Wyeast, the lab person was very helpful, we emailed back and forth a few times today after they responded to my first email from the end of last week.

They believe it is infected and that it should not be producing any significant gas. Lastly, I poured of some of the starter, chilled it, and tasted it. It tasted very good, nice lactic sourness with a possible hint of something that may be diacetyl. What would you do with it?

Baums
12/04/07 10:39 AM  
Re: Gose?
Thanks Al. Sounds like something other than pedio got into SAH's starter. If it got there by accident, then c'est la vie. But if it got there from the Wyeast pack... well that would be extremely annoying.
Al B
12/04/07 11:39 AM  
Re: Gose?
SAH -

It will probably be fine since you want to sour the brew. If that "bugs" ya, one thing you could try is letting it sit since the pH will be quite low and wait to see if the contaminant dies off. Restart it with fresh wort.

SAH
12/04/07 10:32 PM  
Re: Gose?
For better or worse its in there! I added it about a day and a half after the beer really got going, with the idea that most all of the oxygen will be used or out of solution by then. We'll see how it turns out, I'm really excited about this one - so I hope it will be good.
CDH
07/23/08 03:24 PM  
Re: Gose?
So, how did the Gose experiment go?

I'm interested in brewing something in that style. I'm wondering if the SteveG Brettliner Weisse technique would produce a dry, tart base for the salt and coriander to play well with. It worked very well with a Berliner grainbill...

Any thoughts?

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