sour mash "mash" question

I have brewed two of these and both have been pretty good, but I'm always confused when initially mashing. I do the 150F rest for 60 minutes and then mash out at 170F for 10 minutes then reduce to 120F for 48 hours then collect the wort and boil it. My question is... should I be skipping the 10 minute mash out at 170? Should I do the mash out after the 48 hour rest? Or has my mash schedule been correct all along?

Never done a sour mash, but why not do both? Mashing out prior to sour mashing will denature the enzymes, locking in the fermentability. Doing one after the sour mash would help to improve your extraction. Hope that helps, good luck!

right on! that def clears things up! cheers i'll post back once i start this thing, just ordered the stuff from NB