Just brewed 3 session beers with a healthy dose of buckwheat and brown malt.
3 gal of first runnings were boiled for 15 min with no hops, then diluted and chilled for a Buckweat Gose/Berliner weisse. Inoculated with White Labs Berliner Weiss blend, a bottle of GTs Kombucha (bacillus coagulans & S. boulardii) and some water kefir grains that I had lying around. Debating the salt addition, I'll play that by ear, but leaning towards it.
The rest of the mash became two 1.050 beers, hopped with glacier, delta, and sonnet goldings. One fermented with Windsor, the other with T-58 (Chimay strain?)
Experimenting with turnaround time after reading the Express Brewing article in Zymurgy a few months back - the T-58 beer was pitched on a full yeast cake, so I'm going to see if I can complete primary, cold crash, dry hop and force carb to be drinkable next weekend.
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