I brewed a low alcohol (~4%) wheat beer using aged EKG hops. The IBUs were calculated around 20. The beer was fermented at 68F using WLP007 for two weeks, and finished around 1.010. 53 gallons of this beer was added to a used oak barrel on top of ~20#s wild black raspberries. The beer was racked into the barrel before being crashed to carbing temps, so there would have been a decent amount of yeast still in suspension. I then added four vials of WLP672 (homebrew size), at room temp. I can't say for certain that the lacto was at room temp. I believe it was sitting out of the fridge for maybe four hours before I added it. There was definitely activity in the barrel for the next 48 hours or so, but I figured it was most likely the suspended yeast chewing through the sugar from the raspberries.
It's now been six months, and the beer doesn't seem to be souring. It has been aging at ~68F (ambient). I know temperature matters with bacteria, so for the last two months the barrel has had blankets on it trying to keep it a little warmer. Either way the beer isn't as sour as I was hoping. It actually isn't sour at all. It tastes great, but it isn't sour. I had planned on letting this beer age for twelve months, so I have about six more to go.
Should I add more lacto, or just let it age?