Gose FG = 1.000 (?)

Just moved my first gose to a secondary today. I'm very happy with the flavor, even uncarbonated, but I took a gravity reading and it said 1.000. Calibrated with tap water just to be sure, so its not me...

Most of the recipes I've looked at have listed an FG of 1.010 or 1.011.

Just curious what would cause this, if anyone knows?

Vital stats:
OG = 1.052
lacto = cup of grain in the hot wort (105*F). 30 hours later, pitched
yeast = WLP011 1200mL starter
fermented = 66*F

Lacto & brettanomyces can certainly ferment out your beer to 1.000 or possibly even lower. It is typical of a gueuze or traditional lambic to be quite dry. Although, I would add that such a dry fermentation typically takes several months.

This took 12 days. I've had WLP565 routinely get down to 1.004 from a similar OG, but that is after 3-4 weeks. I guess I just had a voracious gang of microbes...

Krid said:

I guess I just had a voracious gang of microbes...

Click to expand...

Save a culture if it's tasty... you might have the future lambic technology at your hands.