Lactobacillus or “Lacto” is one of the main bacteria used in the intentional souring of beers and is likely a reason for the prominence of hop usage in beer as Lacto has a very low hop tolerance. For the most part any IPA will have enough IBUs to prevent the growth of Lacto which could potentially sour your beer. For more information on Lacto, refer to our friends at Milk the Funk.
Looking good!! Love the hops picture
Lol, im acutally playing around with the site right now.