So, I am presently brewing a gose using the quick souring method. Pitched my home grown lacto starter last night into the wort. This AM before I left for work, it dropped from 5.3 to 3.8. I was shooting for about 3.5 to 3.8. My concern is if I continues to drop at this rate the wort will be too sour and the acidity too strong for the yeast. Would chalk or baking soda be best to add back. I will likely boil it tonight when I get home to kill the lacto and then add the yeast (WY1007). I know chalk is generally a pain to add, but with a boiling wort it should be ok, no? Plenty of sodium already in the water with the sea salt additions, so for that reason I am thinking chalk (if I can get it to dissolve) would be better than baking soda.
Thoughts from the masses?