I want my Berliner Weisse to beef up on sourness. My question is, would it be best practice to add Lactic acid (88%, if so how much) to the secondary and allow the yeast to help clean up anything that may be present, or strictly to the bottling bucket.
I added mine to the bucket, but I had already done a primary with bacteria. It had the normal flavors of mixed fermentation, just not sour enough, so I added a touch of Lactic Acid at bottling to get it where I wanted it.
