I have been researching and beginning to formulate a recipe for a Gose and have a couple of questions:
1] During the kettle souring process, I have read that it is recommended to blanket the wort in CO2 to prevent infection from unwanted bugs. My kettle seals up tight except for the stack. Should I blanket the wort with CO2 and shut it off or let the CO2 slowly and continuously run into the kettle? I can accomplish this a couple of ways while keeping the kettle closed up; Add CO2 through the condensate port or bubble it up through the wort from the kettle drain. Which would be best or any other recommendations?
2] Wyeast carries two different Lacto strains: L. Brevis & L. Buchneri. Which is best for a Gose or does it not matter?
Thanks,
-Scott
1] During the kettle souring process, I have read that it is recommended to blanket the wort in CO2 to prevent infection from unwanted bugs. My kettle seals up tight except for the stack. Should I blanket the wort with CO2 and shut it off or let the CO2 slowly and continuously run into the kettle? I can accomplish this a couple of ways while keeping the kettle closed up; Add CO2 through the condensate port or bubble it up through the wort from the kettle drain. Which would be best or any other recommendations?
2] Wyeast carries two different Lacto strains: L. Brevis & L. Buchneri. Which is best for a Gose or does it not matter?
Thanks,
-Scott
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