Reducing/Stopping Lactobacillus growth in secondary

Brewing a Tart heather gruit ale.

Just transfered into secondary, racking onto oak chips.
I had done a taste test to see where we were at with the sour and its perfectly spot on. Right were we want it.

But i still have another two weeks in the fermenter.
What are the best ways to limit and or stop lactobacillus growth at this time?

For now i have moved the fermenter into my basement which is colder (approx 59F) But have taken no additional steps.

 

Is there ale yeast in there yet? If so the presence of alcohol should stop the lacto at some point. If you sour the wort first, you can boil afterward to pasteurize before adding ale yeast and that will stop it right where you want it. Also you could add some hops since most lacto strains are not hop tolerant.

 

I assume there are no hops. Hops will slow it down.

Alcohol will slow it down too. If the lacto is able to work in an alcohol environment (not all can), it will work very slowly. You may not notice any difference over a 6 month period.

 

There are no hops. This is a Gruit ale.

It has a low abv due to a low malt content. I was afraid that the bitterness provided by the use of heather would not be able to combat a larger bill to balance the flavor so i am coming in at only 3 1/2 - 4%

What if I were to try adding vodka to the secondary?
This would slightly raise my abv without really affecting the flavor.