I recently brewed a very simple pale extract kit at a local demonstration. After tasting the result, I realized this might be a good chance to try my hand at a sour. I pitched a pack of Brett L (along with 3 lbs of blackberry puree) about a month ago and the pellicle is just starting to form. After reading a little more, I realized that it's going to have some brett character but not quite the sour character I had hoped for.
So my question is, if I add the lacto now, is it too late to get any real sourness out of this beer?