Gose with Goodbelly issue?

[elgee]

I made a Gose (6 lb pils and 6 lb white wheat) mashed at 148. Pre-boil was 1.050. Added a carton of Goodbelly and held at 95 Fahrenheit for 48 hours. Ph dropped from 4.5 to 3.5 but the weird thing is the gravity also dropped to 1.025. Is this normal? I’ve used this process a few times but never had the wort ferment with just Goodbelly?

 

[crazyjake19]

Haven't seen that myself. I know GoodBelly recently changed their juice drinks to a different probiotic strain, so they no longer contain lactobacillus plantarum. I'm not sure if that has something to do with it. For the last few years I've been souring with GoodBelly probiotic capsules which are still 100% lactobacillus plantarum.