Four days ago, I brewed a 10 gallon batch of Berliner Weisse (6lbs pilsen, 6lbs wheat for 10 gal) and split it off into two fermenters. The first one was the Wyeast Berliner blend (shake up aeration method), and the second was pure Wyeast Lactobacillus (no aeration). No starter was made for either of them. Gravity was 1.032. The Wyeast Berliner blend took off like a rocket and seems to be fermenting just fine. The pure lacto doesn't appear to be doing anything. I have been tasting it every few days, and there isn't any apparent flavor other than wort and perhaps a very, very slight tartness. In fact, there's so little tartness that I wonder if I'm simply forcing tartness on the palate. I pitched it at around 90 degrees, and it went down to about 80 for 2 days. I thought it might have been too cold so I put a space heater up to it and let it run for about 24 hours. The carboy was very warm to the touch, but not hot. I'd guess it was around 110-115. Still no sourness. I've never dealt with ANYTHING sour, so I'm wondering what my options are. Is it safe to leave it without pitching any Sacc? Should I repitch some Lacto after making a starter? Should I say screw it and add some Sacc?