Thinking ahead a few brews and I'm thinking of an IPA with a lot of tropical and citrus hops. I have been thinking about ways to make the base a bit sour (tart and lactic instead of barnyard).
Given I don't want this to be a traditional sour, could using .75# of acid malt or 3oz lactic acid give the desired effect? Has anyone done this (the style or method)? The other thought is using rhubarb in secondary.