Im planning on doing my Liepzig Gose again. In reading http://www.germanbeerguide.co.uk/gose.html I find where lemony citrus is present. Im thinking of using Brett with lacto to try to bring it out. What do you think?
i think you should cut back on the salt you added from last batch you made. You could also use more lactobacillus character to get that "lemony" character that you are looking for. Possibly mash at a slightly lower temperature too.
