Glad to help!

I've taken 20 oz of my chilled wort and placed it in a glass bowl with some of the crushed malt and covered the bowl loosely with some plastic wrap. I'm now on day five and I have a pretty hearty green fuzz growing on top of my sour.

This thread is very interesting and I'll be giving a Stout a try.
I wonder if the covering needs to breathe or not - I noted that you said "loosely" which means that the bacteria and fungi doing the work may be aerobic, using oxygen. A tightly sealed covering means that the working bacteria and fungi will become anaerobic, without oxygen, and might cause a different taste.
Any thoughts? Thanks. Paul

The primary bacterium that is responsible for the souring of a turbid wort is pediococcus. Both pediococcus and lactobacillus are used to sour certain styles of beer, and they are both anaerobic bacteria.

Well, there you go!

How did this turn out?

What crushed grains did you use in the sour process. The spent grains from the mash or fresh crushed?

Whats with the 133 degree rest. Seem high for a Proteolysis
and low for a Beta-amylase.

I am planning on brewing this but am going to drop the OG to about 1.042.

Whats does your water profile look like?

I sent you a PM, but will answer here as well.

The 133f was for a protein rest. It's at the high end of the spectrum, and now I hit 125f. I'm not sure why I used to do it that high...must have read something somewhere. Either way, I've had great head with this recipe.

I used Freshly crushed grains to sour. It turned out great, but not quite the "Guiness" twang. It was something interesting about it, though (in a good way). I've made it once without souring and it still made a fine stout.

My water profile is Hard as S**t! I don't have the full profile, but the hardness level is listed as "300+". If I'm brewing anything but a stout/porter, I have to get bottled water now.