Kettle Sour - what is target PH isnt reached after 24 hrs?

[Ragman]

AFter doing a bunch of reading I plan to add Lactic Acid to my Pre-Sour wort to reach about 4.5 PH.
Then I plan to add GoodBelly (the half quart carton) to the wort and store for 24 hours.
After 24 hours I hope to be at a PH of 3.5 or close.

What do I do if my PH is way higher or way lower at that point?

Thanks,

 

[Ragman]

I have a couple more questions. Im only making a 3 gallon batch - does it matter how much of the GoodBelly I add? Ive seen where people add the whole carton to a 5 gallon batch - should I use less?

Also - Im assuming the fermentation time is all based on the yeast and activity I see in the bubbler, as is with the other beers Ive brewed - usually about 3-4 days. Would it be ANY different with a sour beer?