I am making my first sour(and first beer for that matter) having only done ciders and wines in the past. I followed a recipe on here meant for 5 gallons and cut all ingredients to make a 2 gallon batch. Problem is I didn't cut the Lactobacillus culture when I added it. The whole pack was meant for 5 gallons but I put it into roughly 3(it hasn't been boiled yet) I'm just wondering if this could decrease the amount of time it would take to sour and if I need to boil it sooner than the recipe called for. I also don't have a ph meter...