Hey everyone. I'm confused as s$!t! I want to do a sour mash to build up a lot of lacto in a pale ale type mash (1.055ish), hopburst the living crap out of it to get a lot of hop flavor/aroma (I'm thinking tropical), and then ferment it with all bretta. So I ended up mashing my house pale ale recipe with 10% acid mash added to start off the sour. Then I boiled the mash for 15 min to sanitize and get rid of any oxygen. I racked the wort off to a CO2 purged fermentor and put on 2 brewbelts and put the fermentor in a sleeping bag. I kept the wort between 105-125 for 4 days and purged with O2 every 12 hours. Now its not sour at all! What's going on? Any ideas? I was thinking maybe there needs to be some more oxygen, or maybe the high OG had something to do with it? I'm really disappointed with how the wort turned out so far, so any advice is good. Unfortunately I have to go on vacation for a month or so, so I had to boil tonight but it should turn out to be a decent 100% bretta beer. Any way, any and all thoughts are welcome. Thanks everyone!