I'm looking for more information on what exactly happens when you ferment a sour beer with high IBU's. I know it's not ideal with the lacto, but will it still product descent/good results? I brewed a saison with higher than ideal IBU's and, without thinking about the IBU's, dumped a mixture of bugs washed from a previous batch. It had Flemish sour mix, Crooked Stave dregs and dregs from a few other Colorado breweries. I'm inclined to ride it out and drink my mistake but looking on more information of the potential outcome. Also, since it seems like bitterness will be a factor, is there a fruit or secondary additive in particular that can help mask it? Thanks!