Berliner Weisse - Rye Brew Session

Chiller takes 1L - 13L wort (1.031) 1L topup 500ml starter = 14.5L pre boil (1.029) 64.9(C) 63.9(E) Popped temp on oven 1st runnings - 1.045 after 2nd & 3rd runnings 1.030 (2x 4L pots) Soured for 2.5 days 90 min boil - topped up at 30mins (did the top up dilute the acidity? - not according to the PH tabs) When first tasting in the morning I was initially worried that it was going to be too sour but then after the boil worried that not sour enough - will need to wait and see how less sugar will affect the perception of the sourness. I wondered if the boil boiled off the acidity but pre and post PH strips look the same indicating about a PH of 4 (A little high but they are inaccurate). Anyway, will have to just wait and see. Much slower souring this time - temp? was set to 43C and ranged between 43 and about 46.5 (probe 2) Starter was good so maybe pitch more next time - pitched about 750ml this time. First sip of a sour tester seems to register a higher sourness than subsequent tests 6 days = 1.010 (Sourness seems good - a little higher now that it's not as sweet)