You need yeast for alcohol fermentation. Lactobacillus may produce some alcohol (depending on strain), but yeast is necessary for proper attenuation.
I've heard the recommendation of 1007 from Wyeast and Jess Caudill (NHC presentation a few years ago), but I don't think its necessary. The pH of a BW (or Gose) shouldn't drop to levels that would stress the yeast (in terms of the BJCP style/traditional examples). You can use a healthy starter of your preferred clean ale strain.
If you're making a more acidic beer (base for lambic/fruit beer, or just eschewing style guidelines), you might use 1007 for insurance - I'm unfamiliar with sacch. tendencies at low pH. I just use a a big pitch o' Brett, but that's another thread.
Either way, make sure you allow the acidified wort to drop to proper fermentation temp before pitching. Cool, controlled, and aerated - this is a beer with little to hind behind.
Topic: Lacto Fermentation Question (Read 4320 times)
