Are you going to sour the whole malt bill for 24 hours? If I can't empty my mash tun for a day, if I brew late at night, the mash makes my garage smell like a football team locker room. It is nasty. I've never done a sour mash, but I would do a small mash (a pound or 2) the day before, let it sour and then add it to the main mash. But this is an untested idea I have, I probably read it somewhere.
It's always time for a beer
On tap:Crabapple Brett Blonde, Cherry Brett Blonde, Rye Stout,Sour Porter,Oatmeal Stout, Amarillo Wheat, Saison, ESB
Primary:Pecan Smoked Roggenbier
Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
Lagering: Pecan Rauchbock
Secondary: apple cider vinegar
Next: Porter/Vanilla Bourbon Porter,