I have been delving into starter chemistry for the last month. I have been working on developing my sour flavor. I did a demolter method from Hammelmans Bread and got a slight sour flavor. I have been maintaining my levain at 100% hydration and its super active. I use cold water and refresh it every 24 hours. Heres the problem. An hour after feeding it its growing, alot! 3-4 hours after feeding its peaked. In less than 12 hours its fallen flat on its face. This morning back to refresh height on the jar. When I feed it its very vigorous and makes great bread. Just its super active and not sour at all?? Even after sitting for 24 hours no sour smell and a slight alcohol smell. I may try Chads recommendation and inoculate 200grams with a tablespoon of starter and let it ripen and see if there is some sour to it? Any thoughts?