Gose: Keep away from "clean" beer and equipment?

[scparks]

Hey all, I am thinking about getting a gose into the fermenter here in the next couple of weeks. I know that when using yeast with "bugs" that you want to keep the equipment separate from your "clean" equipment. My question is that when making a gose, do the same principles apply? The recipe I am thinking about using is adding the acid malt later in the mash to bring out the lactobacillus but just using a normal German Ale yeast.

Thanks for the suggestions.

 

[bleme]

Bugs before the boil don't count.

On a side note, acid malt just has lactic acid on it. There is no more lacto there than any other malt.

 

[martyjhuebs]

I would say to sour mash if concerned about equipment. Any bugs post boil would require a deep cleaning preferably with bleach.

 

[scparks]

Thanks Bleme and Marty. I have sour equipment and was just wondering if this style fell into that. Didn't even think about it being pre-boil.