Lactic acid ratio

[sharkguy05]

I have a beliner weiss that has been aging for a few months and still not getting any tartness from it. So before ummer is over I wanna keg it and have it to enjoy. I know its not traditional and I could wait but I'm impatient. Does anyone have a base ratio they use like 1/2oz or 1 oz to 5 gal keg

[maxwell]

Start with 1 Tbsp per 5 gal. Add it slowly, mix thoroughly and taste. It's easy to add more but hard to take it out once you've put it in. The perceived tartness will be different carbed and cold vs warm and flat too.