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Author Replies
08/27/09 08:14 PM  
Re: Gose
Well, I tasted my Gose last week and it is very lactic. Probably not to style, but very good anyways. It has a slight coriander flavor and is very nice. My fiance said it has been her favorite beer that I have ever brewed.

But I looked at the beer today (after not checking in on it for a couple of days) and there is a definite pellicle formed on top. I didn't add any brett on purpose, but I know when I tasted it the other day I used tubing that had been in my sour cherry stout which has brett in it from bottle dregs, so i don't know what type of brett it is. Will a soak in PBW kill brett? How fast can brett form? It seems like the pellicle formed in about 3-4 days. Is this normal, it has been hot here in San Diego, but I am unsure of brett's growth rate in elevated temps.

So should I keg it now or let the brett go?

08/28/09 06:45 AM  
Re: Gose
What's the gravity? I kegged my Gose when it was at 1.010 and bottled some. I knew it wasn't the best idea, and low and behold, the brett worked on those bottles, and they're all nearly bombs (with a nice looked pellicle in the bottle).

PBW isn't going to kill brett, but any good sanitizer will. I've had pellicles form on some beer within a week, oxygen availability and temperature play a big role. I'd say let it be until the gravity is stable. Sounds like a tasty beer though.

08/30/09 02:26 PM  
Re: Gose
So I did my version of the Gose. Mini mash with acidulated malt, 1oz of coriander and 1oz of salt. Used the Bells Oberon yeast and well add some brett C when I transfer.

Btw, I loved the Oberon yeast starter I tasted before I dropping it in. Will report back in the winter time on how it turns out.

09/21/09 02:35 AM  
Re: Gose
just another update: tried it tonight and it had a bit of the lacto character and lots of lemony coriander. Not sure if I could taste the salt or whether I was just telling myself I could taste it. Will add the Brett C in a week or so.
12/16/09 10:04 AM  
Re: Gose
Another update: I finally bottled my Gose. I couldn't get the Brett C to take, probably not a large enough of a starter. I bottled pretty high (1010) so it still make take hold in the bottle but I highly doubt it.

Tasted it and the salt did not come out at all. The coriander was strong and I got a good lacto character.

12/16/09 10:02 PM  
Re: Gose
I kegged my Gose last week and will be putting it on tap soon. It got infected with Brett and it had a thick pellicle. I don't know what strain it was but it sure is tasty. It lost some of the Gose characteristics and it became extremely dry. I will let you know what it tastes like once I tap it.

I will make this style again, I liked how I made a Berliner and then used the dregs to make this beer. It worked great.

12/17/09 02:24 PM  
Re: Gose
<Will a soak in PBW kill brett?>

Most conventional homebrew wisdom says to set aside a completely seperate set of everything plastic (i.e. tubing, bottling bucket, plastic fermenter, bottling wand, airlocks, etc) that you use for Brett & sours beers. Glass should be safe if you sanitize it well using standard methods.

I keep my plastic brett beer equipment on the other side of the basement and the active fermenters in separate rooms and have had no problems.

02/23/11 10:39 PM  
Re: Gose
Bringing this thread back. I just wanted to update it.

I entered my Gose in a local competition and took bronze for Specialty Ale. The Lacto character has been great, the salt and coriander as well. I should of heeded some of the warnings, my biggest flaw is I underpitched my yeast, which I propagated from Bell's Oberon. Enough of the adjuncts covered most of the flaw up, mainly a slight cidery character and a little undercarbed.

But this is the best beer I ever brewed and I will try it again soon (and this time have a good strong yeast starter).

anyone else have updates? I know the Lacto is really serving a protective role for my beer.

02/23/11 11:32 PM  
Re: Gose
I will be brewing my Berliner again soon and then I will use the dregs to make my Gose again. I think I may bump up the coriander and salt amounts a little. I will do the berliner in the next month or so and the gose after that. I will probably do 10 gallons this time.
Mike T
02/24/11 08:37 AM  
Re: Gose
Here is the one I brewed back in October.



63.8% - 6.00 lbs. Wheat Malt

31.9% - 3.00 lbs. German Pilsener

2.7% - 0.25 lbs. Melanoidin Malt

1.7% - 0.16 lbs. Sauer(acid) Malt



0.75 oz. Czech Saaz (Pellet, 3.50% AA) @ 60 min.



14.00 g Indian Coriander @ 5 min.

14.00 g Sea Salt @ 5 min.



Safale US-05


Mash Schedule


Sacch Rest 90 min @ 149

I made a starter with the Lacto and pitched it 12 hours before the yeast (at which point it had put up an airy 1 inch head). Despite that it didn't sour much, maybe just too many IBUs?

It actually ended up pretty good, could use a bit more salt, but the spice is right on. FUll review: http://www.themadfermentationist.com/2011/02/gose-tasting.html

tom sawyer
02/24/11 09:37 AM  
Re: Gose
Eugene was that the KC Biermeisters competition? If so I think I tasted your gose. Very nice, just the right amount of salt.
02/24/11 11:13 AM  
Re: Gose
<<Eugene was that the KC Biermeisters competition?>>

That is it. The internet makes it such a small world.

tom sawyer
02/25/11 09:28 AM  
Re: Gose
The bronze was well deserved, it was in a very strong field and there were a lot of entries. I didn't judge this category but my wife was stewarding and I wandered over during the mini-BOS part. She was getting to taste some of the finalists and she slipped me some. I think the first place went to a mint baltic porter made from homegrown chocolate mint, it was nicely balanced. The judges had a hard time deciding places, I know that.
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