I didn't want to thread-jack @jycruz thread, but it did make me wonder: Are there notable drawbacks to overpitching lacto, brett, or pedio to accelerate the souring process? It would only take a weekend and a dozen mason jars to really ramp up your cell count.
Depends on what your goals are. There are plenty of breweries that have teased out the pitching order, timing, and rates that give them the flavor they want consistently and in the minimum amount of time. The pH of the fermentation when the Brett ferments has a big influence on the esters produced. That is one big thing that the hopping rate influences, slowing Lactobacillus. I was just out at the Rare Barrel and Jay was talking about using 10X more hops than they were initially to reduce the acidity and allow more Brett character through. Similar idea with aged hops in traditional lambic. I've done 100% Lacto to 100% Brett in beers where I'll have loads of fruit and hop aromatics and don't care about subtle fermentation character... but usually I want a nice slow mixed-fermentation to achieve those really interesting and subtle Brett characteristics.
