(Dry-hopped) Gose Advice

[EliotRosewater]

I'm planning on brewing a Gose for my next brew day and noticed we didn't have a thread for this specific style. Curious to hear about experiences and recommendations with salt and coriander quantities. I was planning on pitching cultured lacto and keeping it around 100 for a few days before pitching sacch (not kettle souring). I'm planning on splitting the batch and dry-hopping a good amount (a la de Garde's Hose) and possibly putting some on fruit. Any advice is appreciated!

 

[anteater1]

Sounds delicious man! Trevor recently mentioned in the Keeper's thread that he uses 0.1oz/gallon in Hose.

 

[EliotRosewater]

I'll be sure to send you some bottles, Jeremy! I thought I saw that. I'll go back and check that thread.