Last night I brewed a 5 gallon batch with very low ibu - 2.5-3 for my firsr lactobacillus try. I split it in to two 2.5 gallon batches to try two different approaches. I'm souring first (don't know how long yet, trial and error mostly, but shooting for around 4-5 days) then adding Brett for the rest of the time. One will be blended with my barleywine from last year, the other I'm going to leave straight Brett/sour. I was up late (about 3 am :shock: ) last night finishing. Woke up today and looked, as the wort cooled (pitched at 100° F) it sucked up about 1-2 pints of sanitizer........ Sad day... Hopefully the lacto survived. I sure am glad I split the batch though.