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Well that didn't work out. Really cloudy and gross. Going to try any of the other techniques in this thread. Thanks for all the feedback.

I actually held at 110 then mashed in at 149. Wanted to keep the lacto alive on the grains. Then kill them

I had to keep sticking my finger in the mash to make sure it was sour. Pretty tasty stuff. I'm sure the ph was really low so I probably wasn't as efficient in my mash but that's ok. Just end wanted something really sour. My saison should still end up around 5-5.8%. I did let it mash for about 2...

Makes sense to me. Thanks all. I had a feeling that was the case.

Will doing a sour mash take away from your og? I just did a sour mash on a 5gallon batch and my og was low. I've made this recipe a couple times so I have an idea where I should be.

What yeast did you use?

Your beer will be fine in a bucket with a lid. Even with a small leak. If your worried about it or you're planning on letting it sit for a while rack of to a secondary carboy. During active fermentation air will be pushed out but once primary fermentation ends its not be likely that much air...