So this year I started making my first sour beers after 7 years of brewing because I've always have been interested and my wife is really digging them now. I made a Flander's Red and Oud Bruin about 4-5 months ago and they are coming around nicely, but still not ready until around the 1 year mark. I've read up on a sour mash for a Berliner Weisse and thought this would be a great idea for having a sour ready in short time. I basically used the recipe from the latest Zymurgy and let the mash sour for 24 hours at 118-120 degrees. I just put this beer into the keg and tasted it and it's not very sour at all. I'm not very familiar with this style so maybe I'm expecting more than I should or is this a common problem with a sour mash? Maybe some more experienced brewers with this style can chime in?