re: Homebrewing: In-Process Thread

So, some interesting things going on in my fermenter for my sour.

Here's a pic of the krausen at 4hrs after pitching.



D-day + 12 hours



D-day + 48 hours



Pitched Belgian saison (wlp565), Brett brux (wlp650), lacto (wyeast 5335), amd bottle dregs all at the same time.

How long until the pellicle action starts?

Here is the beer specifics

6 lbs 12.0 oz Pilsen (Franco-Belges) (1.8 SRM) Grain 7 60.0 %
3 lbs 12.0 oz Wheat (BestMälz) (2.3 SRM) Grain 8 33.3 %
12.0 oz Spelt (2.5 SRM) Grain 9 6.7 %
0.40 oz Saaz [2.66 %] - Boil 45.0 min Hop 10 3.1 IBUs
0.40 oz Saaz [2.66 %] - Boil 5.0 min Hop 11 0.7 IBUs
1.0 pkg Belgian Saison I Ale (White Labs #WLP565 Yeast 12 -
1.0 pkg Brettanomyces Bruxellensis (White Labs # Yeast 13 -
1.0 pkg Lactobacillus (Wyeast Labs #5335) [50.28 Yeast 14 -

I've had pellicles form in a few days. Other times I never saw one. Most of the time it's a month or two in.

It would be interesting to see if the yeast completely take over and don't let the lacto get going.


I tried the quick sour I was looking at turn over in a month last night. The lacto is really apparent and I saw a good amount of fermentation happening (at least through the air lock) but the gravity is still at the 1030 level. Very little Brett character after a week and a half in the fermentor. I am slightly worried (not enough to really do anything) that the lacto is going to keep making the beer more puckering rather than the Brett taking control. At what point would someone add regular yeast to drop the gravity more? I was going to let it go the weekend to see what happens.

Depends on which lacto he pitched; some are heterofermentive and can make ethanol as well as lactic acid.

If it was mouth puckering before the Brett pitch (and without aerating I assume?) then it's acidic enough that the Brett is just going to have to really work to get going and it could be slower than you'd like. The good news is it's probably acidic enough that nothing else will colonize it and spoil it. Just gotta wait it out I think eventually Brett will eat it.

Next time maybe try a huge starter of a sacch strain then bottle/keg condition with the Brett after you hit a tolerable gravity?

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What are y'all's procedures for doing a quick gose?

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I pitched lacto first, then a Brett starter. The Brett started to ferment but the activity has slowed down significantly it seems. I am hoping it is still doing its thing and the gravity will drop more by Monday.

That chart comes from that website.

I want to say, unless he edited that document, that article is a little out of date. The lacto 2.0 article should be better.

I think I'm going to just brew another Gose and pitch into same fermenter and let it roll. See how it does.

See yourself out.

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In addition to SuurBeerBlog's sheet, I've heard good results from the MTF Berliner, which could pretty easily be adapted to a gose. I have not done that exact recipe, but I have used that OYL-605, and it's a beast.

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That and the quick souring lacto article, looks like I have reading to do this weekend. I did manage to snatch a bottle of drie fonteinen oude geuze at calandros for $12.99. Wasn't a bomber, but was a size up from the 12 oz. (550 ml maybe?). So looks like I have some more dregs to save or dump into my sour as it plugs away.

Brewing 2 batches tonight. First batch was my table beer. 30 minute mash, 30 minute boil. Was almost too easy. Of course I have problems with my burner again, but that's normal. Second batch is Home with the Armadillo London Homesick Ale. 8 oz of Armadillo hops added at 10 minutes, flameout, 180F, and dry hop. Fermenting it with London Ale III. Also went with some Texas Blacklands Pale Moon malt as the base malt.