I just got done brewing a wheat beer on Lallemand's WildBrew Philly Sour yeast, which is a novel yeast strain that can produce lactic acid, resulting in a sour beer. It worked out great once before, but this time, I got no lactic acid (most likely, I was fermenting at too low a temperature for good acid production). A little searching led me here. I dumped the contents of this 4oz bottle directly into my 5 gallon keg of wheat beer, sealed it up and pressurized, then gently rolled the keg on the floor to get it mixed in. The final result: Not as nuanced and well-incorporated a sour flavor as I got from my first experience with WildBrew yeast, but every bit as sour. Perfect amount for a batch this size to add a very bright, tart, acidic layer on top of your beer.