Hey guys, just wanted to let you know that I finally got around to brewing this (with Honeydew) and it's pure gold! I had a party recently for my hockey team mates and they won't stop talking about how good it was. So thanks very much for the recipe and keep up the good work!
I made a slightly different version. I used Citric acid to bring the initial pH to 4.0. I then used 2 quarts Goodbelly Mango at left it at 107F. It did take a bit longer than I expected, but it finally dropped to 3.5. I used the suggested amount of salt, lime zest, pepper and skipped the melon. It's a super easy beer to make except it does tie the kettle up for 24-38 hours. Thanks for the recipe.
Looked like you didn't crack the coriander seeds before putting them into the boil, was there a reason for this? I ask because generally I crack the seeds to impart more flavor. Great video guys, Cheers!
True, we did not. I really like the way it turned out but there was little to no coriander flavor and that's probably why. We'll remember to do this on the next one.
Please elaborate. By cracking the seeds do you mean fully grinding them? Or just giving them a quick crush to open them up just slightly? I am interested in starting to use spices in my beers but I am still trying to figure how much to use generally and how to use them generally.
@@ModernGameChangers I'm sure you don't need to crack them any more than you would crack the malt. Just give them a go through your standard 2-3 roller mill.
Any thoughts on why your mash efficiency was so low? Also I made this beer with honeydew and I think the honeydew imparted a very "fresh pumpkin" aroma. Like when you carve a pumpkin. Sort of pukey. Not good. Will definitely make it again but not with honeydew. Maybe the cantaloupe mix up was a blessing. Pepper and lime are great.
Great video and great beer! Definitely giving this a shot next week - have a question though...We don't get that probiotic drink here in New Zealand, would a pack of White Labs lactobacillus do the job? Cheers!
I know this sounds horribly boring, but could you show us your cleaning process in one of your videos? I'd like to see how you go about cleaning everything with this setup. Thanks!
I would love to see this too. Just brewed my first beer on my new 120V system and as I was cleaning I kept wondering how you guys clean your system. Looking forward to this video!
A good fun video. Maybe you should have craked the coriander, it would have brought out more of the coriander flavor. All in all, I enjoyed watching the video. I Will try to brew it myself. Thanks
There’s a couple discrepancies between the recipe and this video. In the video, Tommy says a 90 minute mash and uses Hüll hops, while the recipe states 60 minute mash and Perle Hops. Have you guys made adjustments to the recipe, or is this just an error? Thanks! Can’t wait to try.
Hey there, I am planning on doing hard kombucha. So if in 2nd fermentation I add sugar and after it finalizes the ferment and I add fruit and cold crash it will it still keep fermenting in the bottles? or should I mix in the fruits in 2nd fermentation?
Have you tried to brew this to a higher ABV? How will the ingredients be affected of that (if you add the melon just a couple of days before kegging it)?
Do you guys sanitize pump, chiller and lines in between the kettle sour step and the second boil. Or do you just leave wort in the lines during the kettle sour.
Also how much water did you end up with at the end going into the keg? And how many days after 7days in primary did you taste it? How many days of keg conditioning? I’m trying to scale it down to 5L batch size as this beer seems to be out of my league as I had nothing like it before, but I’m extremely interested Thanks
Late post... but I got mine to 4.0 with Citric then dropped to 3.5 after adding Goodbelly. I think 3.4 is about as low as you "should" go. 3.5 is more tart and refreshing. I wouldn't call it "sour".
Did you take a gravity reading after adding the cantaloupe? How would you be able to calculate the actual final gravity and ABV without knowing how much more fermentable sugar was added post primary fermentation?
You can't cause you never know how much of it gets extracted from the fruit, I think if you were to juice the fruit and take a reading with a refractometer, that could work
How did they accurately measure the ABV for a beer like this? I just made a watermelon gose myself using a similar grain bill, but I figured using the starting OG and final OG wouldn't be able to properly gauge the ABV because the addition of the melon adding extra sugars. The only way I could think of to get an accurate result would be to add pure juice to the primary and take the OG of the the juice plus wort.
Do you think it would be possible to add the melon so late if you weren't kegging? I'd definitely assume that much sugar would restart fermentation if it got warm enough, which could definitely make for bottle bombs. In a keg you'd just bleed the pressure if that happened.
Because Kyle goofed and got cantaloupe instead of honeydew, you should call this the Honey"D'oh!" Gose. Also, a Titans fan is always a friend of mine. Good video, Tommy! TitanUp!
My understanding is that lacto should have safely lowered the PH all on its own, but maybe they wanted it done quicker. If properly sanitized and using a decently strong lacto culture, you could probably skip the acid addition. Maybe add it if your PH is over 5.5 after mash, if you have hard water or something. Otherwise lacto should make its own acid. Not sure what is going to get in anyway... wild lacto...?
Lacto is alive, so it will grow just like yeast. Its not as picky about pitch rate unless you are doing mixed fermentation with both yeast and bacteria at the same time. Probably sours faster with more though.
Well, a Gueuze (Gose?) is not made in 5 days - its actually made of blending young (up to 1 year) and old Lambic (2-3 year) to kickstart a second fermantation - THAT mixture is called Gueuze.
William Johhnson definitely would have to bump the Honeydew up to at least 2 lbs per gallon to get a true melon flavor from it. It’s a very light tropical fruit
been trying to make a kettle soured Berliner with fruit puree added at kegging and keep getting a weird taste which becomes 3 gallons donated to the drain god. 2 batches sacrificed so far. I give up.
following your berliner recipe. using lacto from WYyeast I believe. everything tastes just like a Berliner then I add the fruit puree and it tastes rotten. used Camden tablets to kill off any yeast and kegged 3 gallons with 2 pounds of fruit puree which ends up being roughly a half gallon of puree.
Let me know how you differentiate between Easter ketones beer 🍻 after blending of fruits and spices etc. It's best way to befool public. Fruity beer 🍻 after expiration or beer or contemiated wild yeast beer 🍻. Stomach goes upset with the same ideology 🍻.... Sorry disagree with please.
Kudos ! Interesting f@ckin recipe . Goodbelly lacto source is trick BUT how effective was it?? You didn’t check the pH following the 24h Lacto ferment. Permutations perculating my brain
We have used it on a few kettle sours beers-- it works pretty dang well-- and the tartness was where we wanted it. Kyle used it on this recipe as well-- I"m pretty sure he took a PH reading after 24 hours: ruclips.net/video/1_xztuX4kOI/видео.html
German native here... it´s absolutely not pronounced "Goza" xDD It´s pronounced "Goh-Seh" like try to immitate a chinese word but put more emphasis on the "e" in the end... GosE
High and drunk were prerequisites for the position. That's literally exactly why we hired him! But thanks for the input. We will add your feedback to his permanent record.
![The 4 EASIEST Ways to Make SOUR BEER! [+Recipe]](http://i.ytimg.com/vi/PT9kXC0E2Zs/mqdefault.jpg)
Three years later, zero pinned comments (13:37 how leet)
Dude looks baked
Came into the comments just to say that.
Very much so...
So?
You mean 'Half Baked'
this is the most sober i've seen him in these videos lol
Looks like you made a great beer between bong rips... cheers
Wait till you see the hemp / CBD beer video we publish next. :)
@@ClawhammerSupply do it
*Palpatine.jpeg*
Oh wow.. so much charisma
This video has increbible high quality, watching it on 1440p and it's amazing!
jau
Hey guys, just wanted to let you know that I finally got around to brewing this (with Honeydew) and it's pure gold! I had a party recently for my hockey team mates and they won't stop talking about how good it was. So thanks very much for the recipe and keep up the good work!
Great to hear this! We loved that one too.
Did you cracked the corriander?
@@cricardol yes, using a mortar and pestle
@@BarkeaterBear thank you!
@@cricardol my pleasure, good luck! I'm going to brew this one again next Wednesday.
I just noticed your major award on the top shelf in the background. Congratulations!
I made a slightly different version. I used Citric acid to bring the initial pH to 4.0. I then used 2 quarts Goodbelly Mango at left it at 107F. It did take a bit longer than I expected, but it finally dropped to 3.5. I used the suggested amount of salt, lime zest, pepper and skipped the melon. It's a super easy beer to make except it does tie the kettle up for 24-38 hours. Thanks for the recipe.
Great videos guys. If you keep making them I'll keep watching
He might be high, but this brew went WAY better than average for this channel lol
High as a kite love it
I love this new guy!
Don't damage the lactobacillus!!!! Very intelligent and interesting !! You are a genius!!! Great Gose probiotics kambucha ❤️🌈❤️😃❤️🎷❤️
Looked like you didn't crack the coriander seeds before putting them into the boil, was there a reason for this? I ask because generally I crack the seeds to impart more flavor. Great video guys, Cheers!
True, we did not. I really like the way it turned out but there was little to no coriander flavor and that's probably why. We'll remember to do this on the next one.
@@ClawhammerSupply Noted I might give this one a go this year on my homebrew schedule
Please elaborate. By cracking the seeds do you mean fully grinding them? Or just giving them a quick crush to open them up just slightly? I am interested in starting to use spices in my beers but I am still trying to figure how much to use generally and how to use them generally.
@@ModernGameChangers just cracking them would be enough to implement the flavor. You don't want to make it too fine
@@ModernGameChangers I'm sure you don't need to crack them any more than you would crack the malt. Just give them a go through your standard 2-3 roller mill.
I was watching this and was like "this dudes definitely high" then saw the comments and now I know I'm not wrong
Made this Gose, split the batch, 1/2 honeydew 1/2 Home smoked Pineapple....amazing summer beer
Must be nice to brew baked.
Any thoughts on why your mash efficiency was so low? Also I made this beer with honeydew and I think the honeydew imparted a very "fresh pumpkin" aroma. Like when you carve a pumpkin. Sort of pukey. Not good. Will definitely make it again but not with honeydew. Maybe the cantaloupe mix up was a blessing. Pepper and lime are great.
Loved that. Will try and brew this around spring time ready for summer
Incredible! Looks great, guys
Great video and great beer! Definitely giving this a shot next week - have a question though...We don't get that probiotic drink here in New Zealand, would a pack of White Labs lactobacillus do the job? Cheers!
Much better choice! Get the brevus or planetarium variety!
I was about to ask about the pronunciation and...here it goes. Thank you!
I know this sounds horribly boring, but could you show us your cleaning process in one of your videos? I'd like to see how you go about cleaning everything with this setup. Thanks!
We did shoot a cleaning video. We are waiting on our editor to knock that out. It should be released sometime soon. Thanks for the reminder.
I would love to see this too. Just brewed my first beer on my new 120V system and as I was cleaning I kept wondering how you guys clean your system. Looking forward to this video!
Sounds like a rebrew is in need with Honeydew👍 Cheers
A good fun video. Maybe you should have craked the coriander, it would have brought out more of the coriander flavor. All in all, I enjoyed watching the video. I Will try to brew it myself. Thanks
Yeah! I might give this sour beer thing a go after watching this!
There’s a couple discrepancies between the recipe and this video. In the video, Tommy says a 90 minute mash and uses Hüll hops, while the recipe states 60 minute mash and Perle Hops. Have you guys made adjustments to the recipe, or is this just an error? Thanks! Can’t wait to try.
Nice!!!!!
Gotta love a good Gose! Well...beer in general.
I get that in the states ya all like the plastic buckets but I'm sure I'm not the only Aussie that would appreciate a weight/temp conversion. Cheers
Does anything change in any of these recipes if you bottle the brew as opposed to let? Tia
Hey there, I am planning on doing hard kombucha. So if in 2nd fermentation I add sugar and after it finalizes the ferment and I add fruit and cold crash it will it still keep fermenting in the bottles? or should I mix in the fruits in 2nd fermentation?
I love how Baked he always is in those videos :D Guess he thought he was Just doing beer and didnt realised it was a video for internetz
Looks great!!!
I'm assuming this is for a 5-gallon batch? Might just have to replicate this at home, but my set up is for 3-gallon batches.
Have you tried to brew this to a higher ABV? How will the ingredients be affected of that (if you add the melon just a couple of days before kegging it)?
Do you guys sanitize pump, chiller and lines in between the kettle sour step and the second boil. Or do you just leave wort in the lines during the kettle sour.
Also how much water did you end up with at the end going into the keg? And how many days after 7days in primary did you taste it? How many days of keg conditioning?
I’m trying to scale it down to 5L batch size as this beer seems to be out of my league as I had nothing like it before, but I’m extremely interested
Thanks
We ended up with just under 5 gallons in the keg.
Great looking beer guys. 👌🏻 Any idea what Ph it got to before you started the boil? I’m thinking 3.5 could be a good number to aim for.
Late post... but I got mine to 4.0 with Citric then dropped to 3.5 after adding Goodbelly. I think 3.4 is about as low as you "should" go. 3.5 is more tart and refreshing. I wouldn't call it "sour".
Great video! What brewing calculator system do you use? Would be extremely helpful to have printable brewing sheets like that
Did you take a gravity reading after adding the cantaloupe? How would you be able to calculate the actual final gravity and ABV without knowing how much more fermentable sugar was added post primary fermentation?
You can't cause you never know how much of it gets extracted from the fruit, I think if you were to juice the fruit and take a reading with a refractometer, that could work
intersting it !
Super baked haha !
This sounds pretty awesome. I was surprised at how low the abv was though. I assume that was on purpose just to be a light crushable gose?
Why corriander dont crash?
How did they accurately measure the ABV for a beer like this? I just made a watermelon gose myself using a similar grain bill, but I figured using the starting OG and final OG wouldn't be able to properly gauge the ABV because the addition of the melon adding extra sugars. The only way I could think of to get an accurate result would be to add pure juice to the primary and take the OG of the the juice plus wort.
Hola Amigo. Do you have the recipe? Greetings!
You send all the trub to fermentation?
Anyone tried using Philly sour instead of kettle souring? How’s the experience?
Doing that today!
Do you think it would be possible to add the melon so late if you weren't kegging?
I'd definitely assume that much sugar would restart fermentation if it got warm enough, which could definitely make for bottle bombs. In a keg you'd just bleed the pressure if that happened.
very good point.
To clarify, after adding the melons we let the beer sit for another few days and waited for fermentation re-start and then stop before we kegged.
For anyone wondering, that is aluminum duct tape.
Wow looks great the recipe JJK initially
Hey there, I was wondering where you got your probiotics? I'm from the Asheville area as well.
15 min boil after mash is missing from the recipe on the website🧐
Thanks for the heads-up. I just fixed that. Thanks
Do you have a beersmith recipe for this?
Because Kyle goofed and got cantaloupe instead of honeydew, you should call this the Honey"D'oh!" Gose.
Also, a Titans fan is always a friend of mine. Good video, Tommy! TitanUp!
A splash of kombucha should work too😊
Can you make a 10% 5 gal with this setup?
You're really grinding my gears hub....really grinding them hard
Tommy makes this channel
Are yall based out of Asheville? I see my local homebrew store and a 12 bones t shirt!
2.75%ABV? All of my Gose style beers are around 5%.
No, you can make it a lower ABV if you want. 4.2-4.5 ABV is the suggested amount, but no crime to drop it lower.
with winter coming up could you guys show off the capability of the 240V system in brewing a big bear like an imperial stout?
Why do you add lactic acid? I thought the point of adding lacto bacillus was to produce the lactic acid?
My understanding is that lacto should have safely lowered the PH all on its own, but maybe they wanted it done quicker. If properly sanitized and using a decently strong lacto culture, you could probably skip the acid addition. Maybe add it if your PH is over 5.5 after mash, if you have hard water or something. Otherwise lacto should make its own acid. Not sure what is going to get in anyway... wild lacto...?
Hey guys, how do you messsure the lactobacillus needed to make it this way?
Ha. We don't. We just pour in about 1/3 to 1/2 of the container and that's that.
Lacto is alive, so it will grow just like yeast. Its not as picky about pitch rate unless you are doing mixed fermentation with both yeast and bacteria at the same time. Probably sours faster with more though.
Cool video. Dude looked baked as hell. I doubt you needed the bag for the melon since u blended it.
Recipe says mash at 148 for 60 minutes, but in the video he says 148 for 90 minutes, which is it?
What do you think this would have turned out without the fruit
God I wish I could do this... How long would you have to study, in order to get to that level of knowledge and knowhow?
I probably would enjoy this Goose. I enjoy the Urban Artifact Key punch. It has tart sour not vinager sour which I hate.
Well, a Gueuze (Gose?) is not made in 5 days - its actually made of blending young (up to 1 year) and old Lambic (2-3 year) to kickstart a second fermantation - THAT mixture is called Gueuze.
Not the same beer style at all, Geuze and Gose are totally seperate beers.
Thinking the cantaloupe was happy mistake.. probably came through more than the honeydew would have. Looks like a tasty brew!
William Johhnson definitely would have to bump the Honeydew up to at least 2 lbs per gallon to get a true melon flavor from it. It’s a very light tropical fruit
With the melon part I am gonna use a souvide to cook the melon without having to blend it.
No sparge? If your doing all grain you have to sparge...
You don't have to...
But with that setup, they could have fly-sparged... wtf
As a german i have to say non of the ways you pronounced "Gose" was right ;)
How is it?
There is huge demand of these type of beers in india anyone have knowledge of beer making can grow there business here
Okay bro lol
@@someguy4909 do you know how to make one
@@Manish-zs3ti I do
@@someguy4909 please share your whatsapp number at manishuppal8@gmail.com
@@Manish-zs3ti so Manish are you a home brewer ?
when GRODZISKIE?
Looks good, but 3.25% ABV? I've drank water stronger than that.
Is he high ???? Damn dude. Lol
been trying to make a kettle soured Berliner with fruit puree added at kegging and keep getting a weird taste which becomes 3 gallons donated to the drain god. 2 batches sacrificed so far. I give up.
What does it taste like and what are you using to sour?
following your berliner recipe. using lacto from WYyeast I believe. everything tastes just like a Berliner then I add the fruit puree and it tastes rotten. used Camden tablets to kill off any yeast and kegged 3 gallons with 2 pounds of fruit puree which ends up being roughly a half gallon of puree.
Gose was invented in the german town "Goslar". This is how to spell it correctly: ruclips.net/video/RDLZNYxpz1g/видео.html
Let me know how you differentiate between Easter ketones beer 🍻 after blending of fruits and spices etc. It's best way to befool public.
Fruity beer 🍻 after expiration or beer or contemiated wild yeast beer 🍻. Stomach goes upset with the same ideology 🍻....
Sorry disagree with please.
haha at 8:55
Better glasses may improve the taste. cheers
🍻🤟🇧🇷
buddy is wayyy stoned, also hella vocal fry
😋😋😋👏👏👏🍻🍻🇧🇷
Kudos ! Interesting f@ckin recipe . Goodbelly lacto source is trick BUT how effective was it?? You didn’t check the pH following the 24h Lacto ferment. Permutations perculating my brain
We have used it on a few kettle sours beers-- it works pretty dang well-- and the tartness was where we wanted it.
Kyle used it on this recipe as well-- I"m pretty sure he took a PH reading after 24 hours: ruclips.net/video/1_xztuX4kOI/видео.html
This ginger smokes alot huh
I'm I the only one thinking that this seems like a berliner weisse, not a gose?
go-zuh
Mathew Lillards stoner brother
German native here... it´s absolutely not pronounced "Goza" xDD It´s pronounced "Goh-Seh" like try to immitate a chinese word but put more emphasis on the "e" in the end... GosE
Gyoza would be a terrible flavor for a beer.
beg to differ
По вашему рецепту сварили ruclips.net/video/K8zf7GnDTj8/видео.html
0:26 how many fucking bongs has this guy smoked before the video? Surely you could find someone more professional?
Do yourself a favor, don't use this guy again. He looks high/drunk and is monotone.
High and drunk were prerequisites for the position. That's literally exactly why we hired him! But thanks for the input. We will add your feedback to his permanent record.
Could it be he was reading from a teleprompter? Because yeah, his eyes did seem fixed on one point.
Actually i liked him, fun to see him. As Bob said, entertaining n informative
Dude was hilarious. Lighten up.
@@ClawhammerSupply Opposite opinion of poster. I highly enjoyed the video with him in it. Expunge his record.
3.25% so y’all made a flavored water lol.
The melon added in secondary likely boosted the abv up to around 4 or more. Beer is much much more than just alcohol.
Jared Fuller I understand that. But I don’t wanna have to drink 10 to feel anything and regret of being blotted just my thought
Yeah you're right, better stick to that Natural Ice.
Or a 8.5 % watermelon wheat like I’m carbonating now. All my beer I am for 8%
Gross