Yeast for a Gose

Not to be a dick about it, but how certain are you that 110-120° keeps unwanted bugs at bay? I'm unaware that those temperatures have any inhibiting effect on bacterial growth. If anything I would think that is a dangerous range, although admittedly I think you would have a hard time getting out of a dangerous range if you are trying to grow lactobacillus.

 

I let the pH be the barrier to help me keep bad stuff at bay.

I've had far better luck souring my wort, and hold it around 70-75*, with a purged headspace.

 

To be honest, this is just advice I've received and read on how to keep lactobacillus happy and achieve a clean sour mash. Most recently read it in a BYO Sour Mashing article from 2008. This was the excerpt:

"Again pitch the culture when the temperature falls below the 120 °F (49 °C) threshold. Reseal the vessel and place in a warm spot. The closer you can keep the mash to the 120 °F (49 °C) mark without going over, the better your Lactobacillus will fair and the less likely unwanted visitors will take control."

 

Brett Lambicus is a strain of brett, not a blend.

 

Indeed. For whatever reason I read it and connected the Roselare blend to it..

 

Just want to advocate lacto primary fermentation instead of sour mash/wort. Don't kill the lacto! Keep that beer alive and evolving. It's so easy to have a couple extra pieces of soft equipment for sour beers at home that I have no idea why people would want to kill their souring organisms. Traditionally, these beers were all brewed with lacto primary fermentation and you definitely lose something when you boil it. The best Gose I've had is Tiny Bubbles Form Hollister and they do a lacto primary and then finish with second-generation hefe yeast. Spicing is also subtle. Doesn't taste salty and the coriander is just enough for some complexity.