You added so much calcium that you created your own pH buffer. calcium reacts with lactic acid to calcium lactate which buffer extremely well at around 4,0. We had the same problem at work
I came to comment the exact same thing. The salts in the electrolyte could contribute to the buffering as well. A follow up experiment would be interesting!
Excellent Substitute for Table Beer. As small beer is apt to become sour in warm weather, a pleasant beer may be made, by adding to a bottle of porter ten quarts of water, and a pound of brown sugar or molasses. After they have been well mixed, pour the liquid into bottles and place them, loosely corked, in a cool cellar. In two or three days it will be fit for use. A spoonful of ginger, added to the mixture, renders it more lively and agreeable to the taste. From The New Receipt Book by G. Millswood.
A local brewery, Mispillion River Brewing, has been doing "Sports Berliner" with "gatorade" for a few years. They actually aren't too bad, though it's been awhile since I've tried them.
You can grow your own bacteria by doing a 3 day sour with a hand full of grains in 500ml of water in a flask on a hotplate preferably a heated stirplate. After three days it's ready to pitch. The bacteria, mostly Lacto, is much more interesting than most one note Lacto additions.
Brawndo was(maybe still is?) a commercially available beer that was made based on powerade, so not quite the first ever to try it, but certainly a fun concept. I would however change a few things on your kettle souring with good belly, specifically, I'd drop that mash pH target to 5.2 maximum to let that beer dry out to a .006-8, and will also set you up better for the souring, then add lactic acid before the good belly to get the pH about 4.4, final pH should drop to about 3.0 - 3.2 and get you a lot more zing
Martin House Brewing in Fort Worth tried a lemon-lime Gatorade beer one summer. It was fairly awful. So my wife and were intrigued when we saw the video's title. I'm glad it worked out for you. Some Aussie researchers brewed a beer years ago with something akin to Pedialyte to try and prevent hangovers. I guess brewing a gose with Gatorade is roughly the same as that?
The brewery I work at has made a line of imperial gose with different gatorade flavors for a few years now! We use the powder mix though, cool to see different takes on a fun adjunct
Need to use beet juice or some other juice. I had a brewery Bare Bones Brewing, now closed, that had a beer called Pink. They used beet juice and created a gluton free beer.
Biggest issue with soft drinks, is usually they contain potassium sorbate (Preservative) which makes it difficult to get it to ferment as this kills yeast
So I really enjoy brewing and the process but I am finding that I can't handle the alcohol content anymore. Can you do some videos on how to make good beer but finding good ways to replace the alcohol taste?
Are those just picnic taps? If so, what kind and do they work well? Wanting to move from bottling to kegging but wondering if I may be able to gradually make the swap with a chest freezer and picnic taps first, spreading out the cost of building out a full-on keezer…
I have an idea for you that I can't try myself with my current set up. Dip hop vs dry hop. Do a bittering charge to 15 IBU then split batch 8g/l comparing the flavor and aroma. And also simplicity factor?
This being a gose i wanted to keep the alcohol content quite low. The sugar in a regular Gatorade would have given me something stronger than I was looking for.
Honestly, and I am sorry to be negative, but my first thought was you must be running out of ideas. I'm glad it was deemed a success, pickle aroma or no, but what are brewers supposed to learn from this experiment? How many of us are really interested in brewing with gatorade and all of those chemicals/preservatives? Not to mention the expense of purchasing gatorade. Personally, I'd be much more interested in an experiment using Philly Sour vs Sourvisiae in making a gose/sour (using water).
Fair enough. Fun is good, but I primarily view, listen, and Patreon to Brulosophy so I can LEARN and become a better brewer. AND I have learned much from you (thank you!), so maybe fun is OK now and again. I can always skip the "fun" ones. But my vote is for exbeeriments that help home brewers become better, FWIW.
Biggest issue with soft drinks, is usually they contain potassium sorbate (Preservative) which makes it difficult to get it to ferment as this kills yeast
Has an experiment been done to determine the difference (if any) between doing kettle sour vs adding lactic acid to get down to 3.5ph before the boil? Curious as it would be a great time saving
Regarding Bru lab, I tried to listen once but there was literally 5 minutes of ads at the start . I get that ads support it, but that's way too much and way too soon.
Hi there! As producer/editor of The Brü Lab, I can assure you it has only a single ~30 second pre-roll ad (from Imperial Yeast), which is very intentional. If you actually heard 5 minutes of ads prior to the start, the only thing I can think of is your particular podcast server is placing them for their own profit, which I believe is illegal. Please do reach out if ever you run into a similar issue, as I'll be sure to nip it in the bud immediately! Like you said, advertising is a necessary "evil" (even though we promote companies/products we actually believe in) that allows us to keep producing the show. We do our best to keep everything balanced, hence my concern about other interjecting their own into our podcast. Cheers, Marshall
Try saying gose correctly and using the word for the negative number rather than the letter in the alphabet and I might be able to listen without wanting to scream at the screen!
