I am doing a 2.5 gal kettle sour this Saturday, very basic 2 row and a dash of wheat malt. Plan is to mash, sparge, get to 100-110 degrees Freedom, and then add 3 Swanson's tabs (pantarum). Typical kettle sour. After it hits my desired sourness, which I want a lot, boil, add very few hops like...