I'm thinking of making several of these this spring-summer and was curious what different techniques and ingredients you folks have used and how it turned it?
What was your mash like? Normal? Sour? Low-temp?
Did you add hops at all?
Did you try one of the yeast blends? Brett? When did you add the different yeasts/bacterias?
How long did you primary/secondary/bottle-age?
Looks like there's plenty of info on hbt but I was curious to know what some of you folks did.
Sour Mash for 5 Days (normal sparge method after)...(.2 oz) of Hops 40min boil...SA-05 yeast...secondary for 2 weeks with fruit additions.
White Wheat was used.
Just did a Gose with the same method, but I made a non-soured batch to blend it to where I wanted it.