So for the last batch I left a portion of wort out and added crystal malt to it in order to encourage the growth of lactic acid off the grains. I plan on boiling this and adding this to the finished beer before bottling. My question is, will this soured wort affect how much priming sugar I need to add? If so, what's a good way to figure out how much sugar I need with the soured wort to hit a desired CO2 volume (I'm aiming for 2.0)?
Thanks in advance.