Just brewed up 12 gal of a black IPA wort, mashed at ~ 150F, boiled 75 min with no hops, cooled to 100F and pitched ~ 1 qt of lacto starter from grain into each carboy.
1 Carboy was held at 95F for 48 hours, pH dropped to 3.05!!
I've never had a grain sour work so fast (hence no hops this...