Hello HBF. I'm planning a gose, well two if a split batch counts. My understanding is that historically they were low in strength, barely hopped, contained coriander, salt to taste (and to help preserve) and developed a slight tartness from lactic activity. Reading about more modern takes on the classic style the coriander seems optional, the tartness comes from either upfront kettle souring, back end lactic activity and/or quite large amounts of aciduated malt and/or straight lactic additions and the SG is low to mid 40's. Reading about the craft forward takes on them they don't use coriander, use quite assertive kettle souring, assertive amounts of salt, fruit and SG's are mid 40's to 50. I'm planning ... 47% pilsner malt 47% wheat malt 6% aciduated malt Maybe bring calcium chloride to 200-250ppm. No additional calcium sulphate as it is approx 80ppm out of the tap. Treat mash and sparge water with lactic acid to bring rA down to 0-10ppm. Mash at 64-65C for at least 60m. Preacidify with lactic acid to a pH of 4.5-4.7. Bring to the boil. Chill and kettle sour with delbrueckii held at 37-40C for two days. Boil for X using sladek to reach 10-15IBU's. 1.5g/L sea salt straight into FV. Probably going to use bruxellensis trois to ferment as I've a lot of it at the moment and enjoy the bright tartness, moderately saliva provoking fruit esters? Also lots of wet s23, vermont ale and us05 if wanted. Dry yeast choices include a kolche, s04, Abbaye, K97, some depressing dry hefe yeasts, maybe some more. Half the batch is getting blueberries, other half cherries. Maybe 41-42SG. Main questions are ... I don't think I'll miss the coriander in a fruit beer. It seems really superfluous. Is this a massive mistake? Second is the salt rate. I've salted beers before and found the usual 1oz/5g to be weak sauce. Third is the choice of yeast, I'm sure they can be made with a lot of different yeast and that is likely doesn't matter too much. Fourth is the kettle sour aspect, lots of people are encouraging me to just use a bunch of aciduated malt and straight lactic additions, this feels ... wrong. Another person who makes them all the time ALWAYS pitches lactic with the yeast and lets it ride, but admits that it takes months to develop the desired character. I have concerns with hopping. I guess hopping too, some people are saying don't even bother, the guy who sours on the back end just uses mash hops. BIGGEST question is boil time. Pilsner malt is in my head as a good long boil to drive off DMS potential or almost no boil to minimise the breakdown of SMM into DMS. I know a guy who made an undrinkable DMS bomb with pilsner malt with a short boil and now has no problem with heat, but no boil before chilling. It would seem short boil is out, either heat to pasteurise, but no boil or go at least 40m. The modern ones I drink are quite tart and salty indeed. Usually have a bunch of fruit character. Have perceivable hopping, are a fair strength and don't have any hint of coriander. I guess I'm aiming for this.