another Kentucky Common question...

I have been reading the previous threads on the Kentucky Common style, and since I live just on the other side of the river from the KY (and my affinity for sour beers) I immediately wanted to give this style a try...

My question is, as opposed to doing a sour mash (which seems like it has a large chance for a novice brewer like myself to screw something up), could I use 8-10% Weyermann Acidulated Malt in order to get the sourish character of this style with out the (seemingly) complicated procedures of sour-mashing or adding lactobacillus?

Thanks and cheers

I've thought about experimenting with that, and maybe lactic acid (not familiar with either) but haven't. If you can brew all grain, you can do a full sour mash. Instead of waiting an hour on the mash, wait 18-24 hours, then continue as normal. My previous batches doing 24hrs were coming out more sour than planned so I dropped it to 18hrs and it was perfect. Going to see what the next few are like. Some people like sour beers so make this pretty sour. I don't like it like that, I like it to be barely perceptible, but just enough to change up the characteristics of the beer. It's supposed to be a session beer for the common person, and I don't see too many people downing sour beers all night. Just my opinion, but to each his own!