In running into a problem with a sour beer I’m brewing. I decided to try a new yeast my local brewers shop got called Sour Pitch. After 36 hours and no action in my bubbler I did some research I read that the yeast needs to ferment between 86-103 degrees but I have to ferment around 70. My question is can I just add a sour yeast like Philly sour and that fix it or would that double the sourness? Or can I assume that the Sour pitch did the souring and just need at add a us05 kind of yeast to just ferment. I am new to brewing so sorry if this is hard to read. This is not a kettle sour