I have a batch of berliner weisse that's three months into aging, and I just took a taste sample. There's not really any sourness at all detectable (kind of a bummer). I was thinking of using some lactose to see if I can jump start any lactic acid formation (lactose so that the yeast don't gobble it all up). Would the lacto still even be floating around, healthy, looking for things to eat? I would imagine that there probably hasn't been any sugars for the lacto to munch on for awhile now. Do you think it would show any activity at this point, or is the lacto just not going to be reactivated?
I'd hate to pitch in some lactose and just unintentionally sweeten the beer up too much... it's otherwise a damn good beer (not a single off or bad flavor), and would make a fantastic base for fruits.
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.