Originally Posted by H-ost
Unless you need the keg, why not leave it in there and do this?
I'm pretty new to sours but maybe you can use some lactic acid? I'm sure someone else can tell me why it won't work but just throwing out an idea.
Plain lactic acid literally just makes the beer sour. It doesn't provide any complexity whatsoever.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II, Orange Blossom Mead, Fat Man Porter
Primary:sLambic I, Janet's Brown
Secondary: Toasted Caramel Port, Flanders Red
Kegged: Hefeweizen, Centurion Falcon IPA< Dark Saison
2013 dump volume: ~2 gallons