Gose not sour enough

[Vongo]

Ok I just tasted my Gose hydro sample and it is not sour enough for my liking ( used acidulated malt). Should I add some bugs while it's in the secondary or just let it be ?

 

[Apoxbrew]

you could stove top a gallon or so of dme and add in a package of lacto. hold at 100 or so for a 5 to 7 days or until it gets good and funky, pasteurizer, and then add back into the main batch. that's how i did mine and i didn't think my final product was sour enough, but with the combination of your primary acidulated batch and the secondary addition of some lacto-wort, you might come out just right.

 

[Vongo]

Hold at 100 for 5 to 7 days ? Why not just pitch the lacto into the secondary?

 

[mabrungard]

One of my clubmates did the handful of grain in wort trick to innoculate with lacto. He had an intensely soured batch in just a couple of days with the wort warmed into the 90 to 100 F range.

In my opinion, you should be co-fermenting these brews with both yeast and lacto at the same time. The yeast keep the lacto from going crazy and producing a too sour beer. Many commercial BW cultures have the combo of yeast and lacto.