http://www.milkthefunk.com/wiki/Gose
yogurt sour starter (24-48 hrs before)
mash & boil __ minutes, .5tsp Y Nutrient
pitch into wort and sour 1-3 days
boil _ minutes to pasteurize
.5 lb canteloupe * 3 gal = 1.5 lb canteloupe - rack onto canteloupe after 7 days
http://www.milkthefunk.com/wiki/Soured_Fruit_Beer
OG: 1.039 post souring / boiling (got a hair under 3 gallons)
Stuff I messed up:
- accidentally turned heater off instead of pump so mash temp dropped to 130. I think it held @ 145 at least the first 20 min though
- got the wrong malt - 2-row instead of wheat