Gose was delivered, still actively fermenting, in casks to the Schänken. Casks were stored in the cellar with the tap bung closed but the shive hole left open which allows some gas to escape, so that the CO2—a by product of fermentation from the still-active yeast—could escape. When fermentation had slowed to a point where no CO2 was emerging, the gose was ready to bottle. The barrel was emptied into a tank, whence it was filled into traditional long-necked bottles. These were not closed with a cap or cork, but with a plug of yeast (flor) which naturally rose up the neck as the secondary fermentation continued.