Okay, full history is here: http://www.brewcommune.com/forum/vie...php?f=5&t=2600
Long story short...
Last Thursday, I made a lacto starter with one vial WLP677. Keeping it above 100 degrees, it had activity.
Last Friday, I mashed my Gose, sparged and collected the wort, and chilled to ~115 degrees. Note: I did not pasteurize.
Prior to adding the lacto, I used the refractometer to get my preboil gravity. 1.035, right on the nose for Beersmith.
I then pitched the lacto, let it run until first thing Sunday morning at a temp of ~90 degrees, noting that I actually had activity going on in the wort all day Saturday. A lot of agitation, and almost a "hissing / fizzing" sound coming off it.
Sunday morning, I take another preboil gravity reading using my hydrometer. 1.004!
I checked with refractometer, and based on OG and refract reading, Beersmith corrects it to 1.004 as well.
The beer tasted okay. Maybe a light tartness, but overall not overwhelmingly sour nor any other crazy flavors from other bugs that I could tell.
Upon attempt to boil, the boil started at 200 degrees rather than 212.
I completed my boil, and thinking that I probably just boiled off all my alcohol, added ~3# of sugar and 0.5# DME to the boil.
I took refractometer readings through the boil and saw the number going up, and after the boil, the refract reading conforms to an OG for these beer of 1.029. And I'll assume that my boil got rid of any alcohol that was there.
So what happened? Did something get in there and ferment this whole thing out? Was it the lacto? Can it get it all done that quickly?
And if it fermented out, how much damage did I do by boiling it out and adding new fermentables?