13,591
edits
Changes
update to Coriander use
| Coffee || Whole beans || ~11-12 g/l <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1400739256620951/?comment_id=1402418296453047&comment_tracking=%7B%22tn%22%3A%22R%22%7D MTF thread on using coffee in sour beer, with notes by Jay Goodwin. 09/10/2016.]</ref> || Secondary || 48 hours || All Systems Go by The Rare Barrel, Coffee Minotaur by Orpheus Brewing, Lunex by Black Project
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| Coriander (Indian) || Whole, freshly crushed || || Boil, or during primary fermentation for hypothesized biotransformation <ref>[http://www.themadfermentationist.com/2017/02/gose-neipa-principles-for-coriander.html Michael Tonsmeire. "Gose: NEIPA Principles for Coriander". The Mad Fermentationist blog. Retrieved 07/27/2017. 2017.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1772146642813542/ Phillip Bouchard. Milk The Facebook group regarding adding coriander during primary fermentation for Gose. 07/27/2017.]</ref> || || Many examples of Gose
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| Cucumber || Fresh, skinned and sliced || <1/2 cucumber per gallon<ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1180046298690249/?comment_id=1180160335345512&offset=0&total_comments=4&comment_tracking=%7B%22tn%22%3A%22R%22%7D Brandon Selinsky in the Milk the Funk Facebook Spice/Herb/Vegetable discussion]</ref> || secondary || ||