So I just kegged up my Kentucky common today. It tastes damn delicious. I'll well definitely brew again.
Basically it is slightly sweet, perhaps under attenuated because of the sour mash, has nice corn sweetness, and is extremely drinkable.
What I've gathered for a full sour mash is to sour at 80 to 85 for two days instead of 100 to 120 for two days. Sourness is more subdued, almost complimentary and subtle. Plus the flavor is way better.
Anyway, bang up beer, 8/10, will brew again