sctocinci
Junior Member
Picked this up for a gose I'm brewing this weekend and was looking for anyone with experience with this lacto blend. I was hoping to just primary for the 3-4 months needed and just add the fruit I'll be adding to the primary after a couple weeks. Did any using this transfer to secondary for aging? Do I need to worry about off flavors from the kolsch yeast autolysis during this time period. Primary would be in stainless so not really worried about oxygen permeability, but I'd rather just add fruit in primary than transfer to glass and try to get all that fruit through the neck of a carboy successfully. Thanks