So the spontaneous fermentation of the sour brown seems to have started. I discovered this by accident while bringing the bucket back outside (It was going to rain and I did not want to water down the beer). As I opened up the bucket (I closed it with an air so the beer would not get infected with whatever nastiness was in my room) I noticed a krausen had formed. It has only been out 2 days before the krausen formed. I was very excited since I have heard it can take up to a week before fermentation even begins when using spontaneous fermentation. It seems to be fermenting a tad slower than usual when using cultivated yeast. I cannot wait to transfer to a secondary and get to taste a hydrometer sample of how the wild yeast of Sunderland tastes.