Berliner Weisse 2.0

Last year I brewed my first Berliner Weisse, and my first "sour" beer using some bacteria. I loved Dogfish Head's Festina Peche so much that I wanted to clone it (my girlfriend was/is quite the fan that I hoped it was something she would like). I followed Jamil's recipe and pitched both US05 and Wyeast 5335 Lactobacillus Delbrueckii at the same time. Since then, I've gotten the advice that for a more sour beer, you should pitch the Lacto culture at least 24hrs ahead of the yeast. Well, I've decided for this beer to pitch the Lacto 48hrs ahead of the yeast and hold it as warm as possible (upper 70s to 80), and then do regular fermentation in the low 60s.
I've also taken the advice of doing a no-boil, decoction mash for the Berliner. This involves a multi-step mash through three stages: protein rest, saccarification rest, and mash out (134-148-160; 15, 40, 10min respectively). For some more advice and tips on this method check out Ryan Brews and The Mad Fermentationist.

Stats OG 1.040 FG 1.007 IBU 8 ABV 4.3 % SRM 3

Specifics Boil Volume 5.8 gallons Batch Size 5.75 gallons Yeast 82% AA Wyeast 5335 US05

Fermentables

% Weight	Weight (lbs)	Grain	Gravity Points	Color
57.0 %	4.30	American Two-row Pale	22.1	1.3
43.0 %	3.25	American Soft White Wheat	18.1	1.6
	7.55		40.2

Hops

% Wt	Weight (oz)	Hop	Form	AA%	AAU	Boil Time		IBU
100.0 %	0.50	Chinook	Whole/Plug	13.0	6.5	MH		7.8
	0.50							7.8

4/22/09: Brewed pretty quickly including double decoction. I hope I did it alright, but my efficiency turned out quite high, so I'm happy. Ended up with too much wort (around 6gal).

4/23/09: After pitching Lacto about 30hrs ago, I've noticed some real activity with lots of foamy head. Not sure what to make of it; blow off shows no signs of CO2 production. Thoughts?

4/24/09: Beer seems to be at full krausen, or just much more "head". Some CO2 is being produced in the blow-off bucket, but still not as much as a normal fermentation. I'll pitch half a packet of US05 this morning.
4/28/09: I was all set to take the blow-off tube off and replace with foil but noticed krausen was still blowing off. A 1.040 beer with blow off one week in? Perhaps the US05 got a slow start in the acidic environment.
4/29/09: Took a gravity reading to see what's going on with the sustained krausen. Well, it's only down to 1.024; I thought it would be done by now. But, it is intensely sour already and perhaps that's why the yeast is sluggish. We'll see where it goes...
5/05/09: Beer is moving along, down to 1.010. I'd like to see it get to at least 1.005 or lower so I'll leave it on the primary for a couple more weeks. Flavor is a little strange, like freshly fermented bread dough, very yeasty.
5/13/09: Still at 1.009 so I think it's done given the sparkling clarity. I'll rack tomorrow and hope to keg! in a couple weeks.
5/20/09: Kegged up around 3.5-4 gal and bottled 16. Will try and hold onto the bottles for a while and see how they progress (and if any explode at 3.5+ vols!).