So I am revisiting my Gose. The first time around I simply soured it by using acidulated malt and lactic acid and while the results were good I am looking to improve. This beer, while tasty did not fair well in competition and the main comment was it was not sour enough. I really used about what I thought was a reasonable limit of ingredients without getting wierd off flavors from too much malt and lactic acid.
The recipe was provided by a brewery and their instructions were to create a sour wort first using Lacto. Once the desired sourness was reached after a few days and then it was boiled to kill off the lacto and then proceed with a traditional boil with the usual hop additions, etc and then fermented.
I am planning on using WY1007 as I did with the first batch but would also like to use the lacto. My question is: Is it really necessary to first produce the wort, then sour, then boil and then ferment with the 1007? Or can I simply do the traditional boil, chill and pitch the lacto and allow the souring to begin at a higher temp, cool down to the lower temp and then pitch the 1007 and allow the entire beer to finish? Would this possibly create too sour of a Gose?
Just trying to simplify the process but not risk the final product, looking for some guidance:)