I wanted to run this concept by you guys to get some thoughts. i am brewing a gose in the upcoming weeks. i don't act lacto to my gose and keep its sourness to a minimum by using acid malt. but i'd like to be able to add a liqueur or tincture to it so it can be soured. as per the tradition of adding a raspberry syrup, i was thinking about brewing a raspberry sour "liqueur". i was going to make a lacto starter and put it aside. i'd then brew a small quantity (one gallon) of wort (even tempted just to use a high quality DME to do this). i'd use magnum to bitter it. i'd add the lacto and finish it with ___________ (any yeast suggestions?). i'd then rack it on raspberries for a few weeks and bottle it in small, 1 ounce glass jars. i wouldn't carbonate it. any thoughts about this? am i nuts? help?
