I used a 10G oak barrel for a year with Lacto, pedio and bretts. No acetic produced and didn't top off. Just don't open it a bunch for tastings. Keep calm and brew on.
At one point I had 2-60G, 2-30G and the 10G all full of sours at the same time. That is way to much to package for yourself. I was so glad when one 30G went bad and had to be dumped. Now I am down to 1-60G and plan on bottling 30G soon and giving some away. From there my sours will go down to some 5G glass and maybe the 10G barrel. Some day I want to fill a 60G with a brett finished something, but not for some time. All the above mentioned barrels were fermented in with blow a off line and topped when done with finished beer. I used wyeast 3787 in most of the beers with a low ferm temp to keep the esters low.
Next time I would add bretts at 6 months before the lacto to clean beer (IE no trub or dead yeast). The bottle dregs do add some great flavors, but for me to large of a risk for a 60G barrel. Seems like a small brett pitch can not compete with the lacto and pedio and I ended up with more of a sour than balanced between brett and sourness.