I don't have the balls to let my whole mash sour, however, I just mashed a pound of pilsener on my stove. Going to pitch some whole kernels in it and see what happens in a couple days. If it's real nasty, I won't use it. But if it sours up and has a little funkiness, it's going in with the main mash when I brew later this week.
I'm also going to make a big starter of Wyeast 3724, then pitch a smidge of the wyeast 3711. That's what the Odanata guys do, and they get their Saisons to ferment really dry, even with no sugar.
"This song goes out to me because I'm so f*ckin' cool!"~John Reis