Difference between revisions of "FAQ"
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Revision as of 12:06, 15 September 2015
This FAQ will be used to assist brewers in getting past first timer questions and over initial hurdles of brewing with bacterium and alternative yeast cultures. Please review this from time-to-time because it will be updated as often as necessary.
Contents
Quick Q&A
How long does a pellicle take to form
Q: How long does a pellicle take to form?
A: There are many variables and there is no one. It's all about the yeast and bacteria involved, o2 exposure, and time. Depending on all this, you may also never see a pellicle form.
Why did my lacto beer did not sour
Q: My lactobacillus based beer did not turn out sour or even the least bit tart. Why?
A: The biggest factor leading to lack of souring while using lacto is due to the amount of hops in your recipe. Even as much as 2-3 ibu's will inhibit lactic acid production. Try brewing or kettle souring with no hops.
I want to brew a _____
Gose
So, you're looking to brew a Gose (Gose-uh)? A Gose has become a favorite first time tart beer to brew. The dominant flavors in Gose include a lemon tartness, a herbal characteristic from coriander, and saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavors, or aroma. The beers typically have a moderate alcohol content of 4 to 5% ABV. Our Milk The Funk Gose is a great place to start.