I have some experience with sour beers, mostly the kind you plan on. The key for me was to do as much reading an internet research as I could prior to starting. The second thing would be patience. A sour ale of any kind needs about 12 months minimum to develop. The critters that do the work need to see the seasons to do the job right. My first sour ale was made with a traditional turbid mash, primary fermentation on clean yeast and then a lambic blend pitch. It took its time but the final product was well worth the wait. I have also found that I do not need to use 2 separate sets of equipment for sours. immediate rinsing, cleaning and sanitizing works well to prevent cross contamination. If you don't want to do a traditional turbid mash you can add some whole wheat flour to the wort after mashing to add some starchy leftovers for the souring agents to work on. Good luck.