Originally Posted by Whisler85
I made a berliner weiss and pitched a wyeast pure lactobacillus culture at the same time as european ale yeast- it turned out ok, with good flavor, but just not enough sourness
do you think i should buy some lactic acid from my LHBS and try to sour it up and bottle it? Or should i just get rid of it?
How long has it been in secondary? How warm have you been conditioning?
You really can't rush sour beers - they need time to develop. My last BW aged for 3 months before it reached a punchy sourness.