Berliner Weisse - Our First Sour!

Our first attempt at a sour beer, a crisp and tart Berliner Weisse! 

Draining the mash.

Recipe specifics:

Size (Gal): 5.25
Total Grain (lbs): 7
Projected OG: 1.036
Projected FG: 1.009 (probs not true)
Projected SRM: 2.5
Projected IBU: 3.35
Wort Boil Time (min): 10

Fermentables:

57.14% -- 4 lbs German Pilsen Malt
42.86% -- 3 lbs White Wheat Malt

Hops:

.5 ounces Hallertau at 10 minutes

Extras:

1 tsp Irish Moss at 10 min
3 grams Gypsum in mash

Yeast:
White Labs Lactobacillus delbrueckii (Pitched one day before Brett)
White Labs - Brett Trois

Mash:

Sacch rest: 90 min at 149F

Notes:

• 1/29/2014:Made Brett starter 
• 1/30/2014: pitched Lactobacillus vial into apple juice, added pinch of yeast nutrient
• no signs of lacto until 2/3/2014
• 2/3/2014: Brewday
• Brewday went fine. probably took 30-40 mins to get to a boil. About 30-40 min to cool to 100 degrees. Pitched Lacto starter at 100 degrees into fermenter. Beer was bubbling away the next morning.
• 2/4/2014: Pitched brett starter into beer.
• 2/26/2014: Checked on berliner. There is a good size pellicle over the top of the beer.
• 3/3/2014: Kegged berliner weisse. Tasted a sample. Not much sourness. quite light and dry. Going to let the keg sit in the corner of the room until summer.
• 3/26/2014: Added dregs of Brian Barrows' Golden Funkadelic, a dry, sour, lighter beer. 
• 4/24/2014: Tasted BW after adding some sour dregs. It soured!