About a 5-6 weeks ago i brewed a berliner weisse using wyeast's 3191 BW blend. Unfortunately there is no sourness at all to the beer. I've already spoke with the tech at Wyeast (great service BTW) and he confirmed that it should have developed some sour character by now. So, right now i've got a starter of lacto going and i'm trying to decide the best way to go about saving the beer.
So i've came up with these options:
1. Make a small batch (~2g?) of the same recipe, pitch a big population of lacto for a few days then blend that with the unsoured beer that's still in the primary.
2. I've been considering adding fruit, so rack the beer onto a can of Oregon puree and pitch the starter of lacto in with it (would there be enough sugars to sour it?)
3. ??? suggestions ???