I made a Saison this way and it was absolutely delicious. The taste of the soured porter wort before fermentation was very interesting. I am excited to see what it will taste like, and will keep you posted.
I've decided to do a sour mashed porter. I just haven't decided if this should be a hoppy porter or not. If anyone reading this has experience and a good idea of how a strong malt profile with a light sour bite and bitterness all play together, please let me know. Here's what I've done so fare...