I’d like to try my hand at making a peach gose; I’m hoping that you guys can offer some insight on what I’m going to try to do:
Primary fermentation with no fruit using standard yeast (something clean - Safale 5 or American Ale).
After fermentation is complete:
Transition to a secondary, add fruit (peach puree or concentrated peach juice) and a good healthy starter of WLP672 Lactobacillus brevis.
Essentially my goal here is to not use soured malt and to not add lactic acid - but to use just yeast to reach the desired effect. Does the above plan sound like it would work?