German Brewing

You could, but it takes significantly longer to reach higher acidity. I believe that most commercial breweries are are using 1/2 tank worth of sauergut per brew, then topping the tank back up at the end of the mash. That fresh wort only sours for several hours before it gets used for the next brew, by which time it is around 1%.

I don't think there are any real advantages with using 500 ml worth of 2% sauergut compared to a 1000 ml worth of 1% sauergut. If it takes you weeks or more of letting the reactor run to get up to 2%, that's a hell of a long time the wort has spent at 118 F, and I think I'd rather use fresher stuff.

I use techs sauergut method with one change, I refrigerate my first runnings until 3 to 5 days prior to brewing, the I place my sauergut container in a bucket with my vide and sour it till the brewday.

I brewed a blonde last night and used a total of 800ml of sauergut it worked beautifully.

Here is my flame out ph sample.