kettle souring

Not really wild or lambic, but this seemed to be the best place for this. Brewing a sour IPA. Recipe is: Batch Size: 20.8 liters (5.5 gallons) OG: 1.067 | FG: 1.009 | ABV: 7.49% | IBU : 22.55 | SRM : 6 FERMENTABLES: 1.8 kg - Pale Wheat Malt (33%) 0.9 kg - Rye Malt (16.5%) 2.75 kg - Low...

I have made a few sours before this. This time I forgot I only needed to boil the collected wort for around 15 minutes, but instead did a full 60 min boil, cooled the wort to 100 an then added Lactobac. Today is day 4, and there is a tiny bit of sour but not anywhere near what I expect to be...

Hello. What are the risks of souring at temp (95 to 120) with lacto for two days in sealed kettle, but then pause the heating for a day, maybe down to 60's or so (kettle would be outside covered with blanket) and then resume for the third day? Thinking about leaving town for a day, so not sure...

I'm about to attempt my first Kettle sour brew this coming weekend, and had a few questions. 1) Has anyone attempted (and succeeded) a Kettle Souring using a Grainfather (or similar) system? Seeing that the Grainfather can keep a steady temp indefinitely, it shouldn't be an issue to just leave...

So I just finished a kettle sour I started four days ago. When I started I had 7.5 gal. OG 1.044. I ended with 6 gal. OG 1.027. My question is this: Why is my OG so low after my boil today? If I am an idiot ,and there is an obvious answer, then I need it. This is only my second time making...