Aging with Brett and adding lactic vs traditional sour

[Dsh1109]

Like the subject says, if you aged a beer with Some funky Brett strains and sour layer on with lactic acid. How different will it be from one soured with the traditional bugs plus the Brett. My thoughts are aged for the same time the Brett would give it complexity anyway. I’d love to see a triangle test or Brülosophy done on this. Anybody have any to reference? My reason is I have a couple beers aging with Brett but too many IBU’s to sour naturally but I’d love to have a little pucker to them.
Thoughts?

 

[RPh_Guy]

For what it's worth, most people that add straight acid don't like the result.
You're welcome to try it with a sample. Try between 1-2% lactic acid.

Your other option is to do some blending. By mixing your funky beer with sour/funky beer you'll add acid and also drop the IBU so that the bacteria might be able to carry on the work in the non-sour portion.

 

[Funky Frank]

Souring with Lactobacillus and pedio actually yields flavor (often lemony) while adding lactic acid has no flavor in low amounts or an artificial (metallic) flavor in high amounts. I am not as opposed to adding acid as some folks. You also have the options of tartaric acid, malic acid, and citric acid. These are usually found in the wine making section and are in a powder form. You can also add pedio which will produce lactic acid even at higher ibu.