I think I'm making a gose. So what do I do now...?

Okay, I've committed to my first lacto beer, and I was gunning for a gose. Now I have some questions. Quick overview:

I mashed 6 lbs of wheat malt and 4 lbs of pilsner at 148. Ran off 6.5 gallons, boiled 90 minutes with 1 oz of tettanang at 60 min. 15g of salt and 1 oz of corriander at 5 minutes. Cooled to 105, threw in a cup of grain and wrapped the fermenter in towels. 28 hours later it had a foamy lacto krausen on it, was 66 degrees, and I pitched a 1200 mL starter of WLP011 European Ale.

It has been bubbling away (this is day 3) and smells faintly like sourkraut from the air lock.

So I guess my first question is does this need long aging, or can I just bottle this stuff in a couple weeks and try it out.

I found a lot of info on Berliner Weisse, but not so much on gose. Any pointers/tips/random useful info is greatly appreciated.

 

You should be able to bottle it whenever the gravity is stable. If it tastes good... bottle it. If not, wait for a while and taste it again.

 

You should just have to let it ferment out like a Berliner Weisse. The lacto from grain always gives a crazy disgusting smell for a while. It should clear up in bulk aging.

 

Bulk aging on the order of weeks or months? I'm just curious what kind of time frame since I'm new to this.

 

I bottled my Berliner in under 2 weeks. I think it was the fastest thing I've ever brewed.

 

If you have the time I would let it go for 2 months. It will mellow. If you need it soon and the smell isn't that bad once it is chilled then just proceed as normal.

 

I've had cream ales finish in 5 days, keg on day 7, force carb and serve on day 8.

 

I'm in no hurry. Two months is fine with me as long as I have the spare carboy. But it sounds like I can let my nose be my guide...

Thanks all.