Hooboy! That's gonna have a nice pucker on it. I have not dry hopped it, but ekuanot could be nice. Are you doing the regular margarita gose on this one?Round 2 is fermenting, pre-boil pH was at 3.13 . Has anyone dry hopped this? I was thinking of using Ekuanot as I get a distinct lemon/like citrus profile from this hop.
Round 2 is fermenting, pre-boil pH was at 3.13 . Has anyone dry hopped this? I was thinking of using Ekuanot as I get a distinct lemon/like citrus profile from this hop.
BTW...nice shoutout on Tonsmiere's blog today! https://www.themadfermentationist.com/2018/01/american-oat-ale-brew-day-dry-hop.htmlRound 2 is fermenting, pre-boil pH was at 3.13 . Has anyone dry hopped this? I was thinking of using Ekuanot as I get a distinct lemon/like citrus profile from this hop.
Hooboy! That's gonna have a nice pucker on it. I have not dry hopped it, but ekuanot could be nice. Are you doing the regular margarita gose on this one?
I didn't dry hop the margarita gose but I did on a kettle sour with 50/50 pils/wheat. I believe it was 2oz of Motueka for 3 gals. It was pretty good, but next time I would probably use another 2oz of something else or maybe a flameout addition as well.
Never used Ekuanot but could be a nice compliment to this recipe based on your desciprtion.
This reminds me that it is about time to brew this up again, I know last time I did it too early and didn't have any left for the summer, so Ill hold off just a little bit longer.
BTW...nice shoutout on Tonsmiere's blog today! https://www.themadfermentationist.com/2018/01/american-oat-ale-brew-day-dry-hop.html
I have about 6 gallons of beer to package, was going to bottle off 1 gallon of base beer and then rack the other 5 into a keg with the tincture inside. I'm leaning towards dry hopping the whole batch with 4 oz Ekuanot beforehand, should allow a proper side-by-side comparison
Damn right dude, a 38 is a fantastic score. Glad you dropped in the bit about cutting 5 limes back to 3. I'd considered using more, nice to know where the threshold is.Update on my Ekuanot dry hopped Margarita Gose:
So I ended up using 4 oz in the whole batch (2 days) and then kegging the 5 gallons and bottling the rest (7 bottles, which I naturally carbed).
So, the kegged batch (with lime, oak and tequila) was almost unchanged from the last batch (going off memory). I did use the zest of 5 limes, which I think I’d back off to 3 next time, so maybe that overwhelmed the hops.
The base beer though was excellent with the dry hop! I really liked how the salt/coriander/tartness played with the Ekuanot. Nicely balanced, mostly lemon/lime hop aroma with subtle flavor contribution.
The beer recently scored a 38 at a competition (almost 2 months from brew day), but no medal (entered as a Gose). Overall I’d recommend it!
Damn right dude, a 38 is a fantastic score. Glad you dropped in the bit about cutting 5 limes back to 3. I'd considered using more, nice to know where the threshold is.
I know this is a noob question but is the wheat everyone is using for this unmalted wheat?
Negative. Unmalted requires a cereal mash, right?I know this is a noob question but is the wheat everyone is using for this unmalted wheat?
Same.I use white wheat malt personally.
Yeah I figured it was the malted wheat I have never used it before and didn't want something dumb like picking the wrong type of wheat to screw the pooch on what looks like a tasty beer.
(Also, just realized who you are. GREAT work in the Treehouse yeast thread. I haven't been active but have followed it closely as I brew a crap ton of hazy bois.)
Interesting take. Are you doing this specifically to bring out more sacc trois character? If not, why? Are you planning on co-pitching brett (as in the link)?I am going to use the reverse kettle sour method
Interesting take. Are you doing this specifically to bring out more sacc trois character? If not, why? Are you planning on co-pitching brett (as in the link)?
Cool. My first reaction is that everything else going on in your recipe (tequila, lime/tangerine, salt) might convolute the nuanced difference. However, i do like the concept for a more standard Berliner and may follow your lead on my next one. If for nothing else but to evaluate the difference the souring timing yields.I am using this different methodology mostly for experimentation sake but also because I prefer a more nuanced sour than a standard kettle sour so my hope is that yes there will be more yeast character from the sach trois and more depth from the lacto as it will be pitched after high krausen, and not killed off unless I decide to dry hop before packaging.
Cool. My first reaction is that everything else going on in your recipe (tequila, lime/tangerine, salt) might convolute the nuanced difference. However, i do like the concept for a more standard Berliner and may follow your lead on my next one. If for nothing else but to evaluate the difference the souring timing yields.
Make sure you have 5 ibu or less in the beer and you can always sample before dry hopping.
In the link you posted, they said bottles reached peak at 24 weeks, just FYI if you’re shooting for a comp in the near future.
Would be really cool to pull off a couple of bottles before adding Lacto, might give you a baseline to compare too with minimal loss to total volume.
You could also pour off another gallon and add brett to see what 6 months does to itThat is a really good idea. Maybe I will adjust my recipe to try and get a good 6-6.5 gallons in the can and then before I lacto the batch rack 1 gal or so of the clean beer into a 1 gallon FV to finish/taste/experiment with.
My version of a Margarita Gose is probably my most widely, well-received beer I've ever made. You're going to be jazzed about this, for sure.
How was the base beer? Did you take a pH reading? Interested to see how the reverse approach worked!
Re the oak/tequila, I too feel that it gets overpowered, but I also don’t want those notes from and center, so caveat emptor...
Glad it worked, Andrew!
FWIW, when I delay pitching L plantarum until a few days after yeast, the pH still hits 3.3 after another few days at ~70-75°F (normal for my Lacto culture).
I know Morrey's recipe here calls for tequila, but you could think about using agave nectar. Tequila is distilled agave wine.one more cup of tequila
Nice, I definitely like the flavor. The temp range also makes fermentation easy.You have gotten me hooked on playing with WLP644 that's for sure,
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