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@rodabod
I'd also try reducing the dose too, and adjusting the grind further, but keep a note of what does what. When I was first dialling in with my grinder, I took a sip from every shot, but binned many.
It shouldn't really be sour, but some roasted beans can be sour for espresso. If you ever doubt the beans, try some Monmouth espresso blend as it's quite easy to brew.
Also, watch out for the usual "teach your grandmother how to suck eggs" stuff; leave the machine on for quarter of an hour beforehand with the portafilter fitted to settle to temperature. Pour a shot of water first, dry basket, get going.