Carbonating & Lactic Acid

[Mattyc88]

Hey guys, I did a Belgian Sour, (Belgian Golden Strong Ale racked on top of 6# of cherries/blueberries), and I planned on adding 88% lactic acid after 7-10 days. Adding 1 teaspoon at a time of lactic acid per 5 gallons.

My question is, will the lactic acid affect carbonating naturally with priming sugar to the point that they won't carbonate in bottle?

Thanks in advance.

 

[CadillacAndy]

I would probably recommend pitching some fresh yeast, or possibly using champagne yeast to bottle condition. You're probably working with a higher alcohol beer and the acidic environment certainly won't do the tired, worn out yeast that are present any favors.