I have a Berliner that has been been around 1.003 for a little over a month now, and I plan on bottling it soon. This is the 3rd Berliner I've done, and I like the overall flavor profile the better than the other two....but it is just missing that little extra bit of sourness that a good Berliner should have. It's definitely a little tart, but I would like a bit more. I was thinking about adding some Lactic Acid at bottling. Maybe pour 2oz of the 5oz bottle in the carboy and gently swirl before bottling? Does anyone have any experience with this? Does Lactic Acid in that small of a quantity cause any off flavors?