Berliner Weisse Sourness question

Attempt #3 at a Berliner Weisse.
10 gal batch
8# 2 row 6# white wheat mash at 151 for 60 minutes, sparge... boil 10 minutes, cool, add Good Belly (lacto) keep warm at 100 until "done souring"
Boil, hops, cool, "regular" yeast

I have a few questions. I brewed this last night and I'm keeping it warm.
1. Can I add lactic acid now to get it sour faster or to help it out? My initial test strip didn't read anything as they start at 4.4?
2. Can I add DME to up the ABV when I boil it and add hops? I don't want a 2-3% beer when I'm done.

 

I know, just trying to get a little more mileage out of my effort and beer.

 

Great info about that Lacto strain. I started the fire last night and again at 5:15 am today. I was planning on babysitting it for a few days this week, may not need to as much now.
I'll purge each day with CO2 also.
I'll check gravity, but I'd like to get it up closer to 4-5% if I could.

Also, I'm using dry, 005, I believe post boil and hops.

Thanks for the info.

Best idea for 2ndary on fruit. I"m thinking 1 peach, 1 blackberry.
I've heard lots of different ideas, most are lbs/ gal and it's high!

 

Good to know... ISO: someone from Georgia with a peach tree!!!
Also, I don't think my wort started at a very low pH (above 5). Will that be fine and just take longer? I'm worried I should have added lactic acid to get it to below 5 before pitching Good Belly.
I just want someone to say it will be fine...

15lbs of peaches, will that fit in a 6.5 gallon bigmouth with 5 gallons of wort????

 

This is attempt # 2 with this same recipe. I found one of my thermometers was off, so I hope that was the problem last time.
It smelled terrible after 24 hours, butyric for sure. Neighbors were asking questions. It was dirty diaper and vomit wrapped up in one. Not good. This time, I made sure to boil the water to help sterilize the kettle, then I boiled the wort for 10-15 minutes prior to chilling.
16oz/ 5 or 10 gallon. I used the coconut water 16oz carton for 10 gallons. I finally found several people say the Mango was used more often. I had all 3, as I do like them to drink as well.
Anyway, it is getting sour, but still not down to where my pH strips will read last night (4.6?). It's taking on an odor of sour mash, I think.

 

Sorry to be difficult, but pitched Good Belly Sunday night and checked pH last night and it still wasn't down to 4.6 on my strips. I added about 8 more ounces of Good Belly.
The only thing I can think was that I heated it up to 120 on Monday to get it back closer to 100.
I misjudged my new Blickmann burner and over shot. Would 120 kill this strain of L Planterum?

 

No hops yet. I kept the mash to around 150 for over an hour, added 180-190 water for sparge, boiled for 10-15 minutes, chilled with copper coil, added Good Belly, shot CO2 in and put the lid on.
I've heated it a few times, otherwise, it sits in the garage on the burner with blankets on it.
I'll check again tonight. Really want this attempt to work, as the wife said, this is my last chance.

Side note, Costco 6lbs peaches $9, so 15lbs $23... may need to find another fruit!! Maybe I'll just add that to 3-4 gallons and keep the other or another fruit. Ugh...

 

Yup, that could be. I'll test it with some vinegar. I'll also taste it tonight.
I got my pH paper from Punta Mayo, so Kramer probably took all the desiccates out. (Seinfeld reference, sorry)

 

No, it's my standard brew burner. I tried heating pads list time and they barely helped the 10 gallons get any warmer. This time, I'm wrapping in blankets and it seems to be working much better even though the temp in 30 degrees cooler here than it was in July.
I should have done saran wrap, but I've blasted it with CO2 twice now, so I should be ok.