Kettle Sour with a RIMS or HERMS system

Does anyone have experience with kettle sour mashing with a recirculating system?
I am thinking of cranking up my mash tun temperature after my regular mash conversion, adding some raw grains and recirculating at 110 degrees for 24 hours.

This could work but I would suggest using a pure lacto strain like omega LACTOBACILLUS BLEND or a probiotic.  Lactobacillus plantum which is found in the omega blend or swansons probiotic works at a wide temperature range and doesn't require you to hold the wort at 100 degrees.  Make a small starter of the lactobacillus plantum 24 hours in advance, chill the wort to 100 degrees after a quick stop at 180 degrees and pitch the starter.  Your beer will sour within 24-48 hours and result in a very clean tartness without the need to hold the wort at a high temperature.  If you have a ph meter I would recommended dropping the wort ph to 4.3 to 4.5 before adding the lacto as this will help preserve proteins in the beer to allow for a good head when pouring.

Spark, how did the sour go?

I have a HERMSsystem as well.  I'm thinking of souring in the boil kettle instead of the mash tun. 

I myself have been looking into dong a sour so this information is greatly appreciated!