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Personally I'm liking the subtle saltiness with a gose vs sour, but obviously would depend on what flavours you're going for (pretty sure my passion fruit sour wouldn't have worked as well as a gose). The coriander for me adds a subtle something I like, but I need to experiment with more and...

Not having the equipment to measure/treat water at present, as well as limited yeast, grain & hops options, I've had great success with a simple 50/50 pilsner/wheat grain bill, and co-pitching us05 with the my Lacto source of choice (once with Sour Pitch, twice now with Swanson L. Plantarum...

And because I'm an impatient bugger and like a kid in a candy store when brewing something new... had to pop one small bottle open of my salted plum gose (with lactose) way too early (5 days after bottling) to see how it was going... and damn this is good!! Yes, this wasn't the best style +...

How do you reduce oxidation risk of late adding adjuncts like this, mixing in, tasting, then possibly adding some more ...etc?

All good, it tasted pretty good how it was so went with it - "Vanilla Peach Milkshake Gose" - just learned a little about the amount of cinnamon needed to add enough flavour. (and of course above should have been "un-carbonated" not "unfermented"... edited)

And here's my un-carbonated peach, vanilla & cinnamon gose pre-bottling... though cinnamon not coming through, so will be a "vanilla peach" gose I think. And these adjunts the lactose seems to suit, it is giving it a "milkshake" character which is quite pleasant.

Interesting. I had a "salted plum gose" from an Aussie brewer I loved, and hence wanted to try plums for the first time. Their plum flavour was quite strong and colour darker, but of course I have no idea of how much they used.

Might have to call it pink or rose something something rather than my intended "salted plum..." something... ;)

My salted plum gose before bottling... should probably have not added lactose with plum, not sure if it's a match, but did want to see how lactose changed the character, so all about learning... plum flavour nice but a little less intense than I hoped (1.7kg for 10L) but I'm guessing lactose...

I use s05 all the time, works great!!

You wrote: "L. plantarum is extremely hop-sensitive and will not sour your clean beers with hops" So if not kill, then negates its sourness impact in any beers made with hops.

Nope, hence my query this time about the delay... but it seems like the lactose I added in the boil may have had a delaying effect on the sourness, being the only factor I changed compared to my two previous sours.

Indeed. For me it's to help kill any remaining lacto to avoid contamination.

No PH gauge here, so do it on taste (tap from fermenter). The two sours I did previously I just added the hops a couple of days before bottling, and they turned out great, so for the moment will do the same

And sourness has really come through now, so seems like it was just delayed by a couple of days compared to my previous sours, maybe due to the lactose addition? Adding fruits today (though will bottle a couple beforehand, to taste it pre-fruit, as I always do), half onto plums, other half onto...

Why do you feel you would need to add hops at the same time as the fruit?

A day later and the sourness is coming through a little more, and I remembered I did add lactose to the boil for this one for the first time, so that's likely impacted the sourness a little possibly, no?

Cool, so it seems like at the very least it "can't hurt", which is enough to give it a go. Thanks guys!! :rock:

Mine was also opened less than 6 months ago.

No hops, new yeast, and did all as you outline (same as previous sour & gose that worked great), but capsules not stored in fridge as didn't realise... I do have another bottle unopened (though also not stored in fridge), would pitching in some from that bottle be better?