Q: Is there a recommended carbonation level for this recipe? I'm thinking of aiming for around 3.0 volume of CO2 but was curious if there is a recommended level.
A: 3.0 volumes would be fine, as a range similar to a hefeweizen or pilsner would be best
Q: If there is no bacteria supplied as a part of this kit how does the beer get it's slight sour tart flavor? I assumed a Gose would contain Lactobacillus or some other souring agent, but this kit does not appear to contain anything but standard yeast.
A: Typically a Gose does contain a bacteria to product the tart flavor in addition to the salt and other flavors that are typical. Since there is not a great dried bacteria on the market for this, the manufactures at times will use an Acidulated malt during the steep as this has been treated with a lactic acid that can be used to mimic the characteristics in an Extract kit.