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I had mashed with about 5 gallons for a 10 gallon batch, while it was diluted & tamed down somewhere was plenty of lactic tart/sourness. I had actually planned to use a little lactic acid to enhance the beer some but felt it didn't need it.

Mine was nice and tart after 24hrs but we varied a bit. I used 10% acid malt and pitch lacto(grains) at 119f let drop to 100 and maintained that temp for 24 hours.

I used ecy20 it took about 5 days to really get started but soured quickly. Very nice flavor will use it again.

I might be interested, I have some healthy ecy20, jolly pumpkin from dregs & some various other house bugs. I'd like some ecy03 & ecy23 slurry

Raisins, cinnamon, sugar, apple juice concentrate, cranberries, cherries, & nutmeg but not all in the same batch. I'd like to try oak too

If you fill to the top with a bottling wand, once it is removed you will have about an inch of space which is what you want.