Souring a robust porter

[Mashtildeath]

First post! Couldn't find if anyone has already posted a similar question.

So I have a keg of a robust porter that is oxidized as hell and has (what I think) is way too much sherry wine flavor. Has anyone tried souring a robust porter in the keg or something similar? Can I just pitch some Lactobacillus into the keg and keep it at room temp or outside? (I live in Fl) I just want to find a use for this keg.

[brewinhard]

Unfortunately, if your beer is oxidized now, then souring it up will not make it any better. But, if you are really hellbent on souring it up anyway, then you can purchase a couple commericial sours (lambics, gueuze, Jolly Pumpkin, etc), drink the beers then pour the dregs into the keg for long term aging (at least 4-6 mos). I would dump the porter and make a fresh beer instead.