I didn't take any pictures because I had a boil going and didn't have time to go find my camera. I racked from under it. The tartness tasted more lactic than acetic, but maybe that's just wishful thinking. If whatever it is forms again in the carboy I'll post a pic then.
I found this chart on Raj Apte's page:http://www2.parc.com/emdl/members/apte/flemis2.gif
Beer is 8.5% ABV and about 30 IBUs. I thought Lacto was inhibited by IBUs that high, but maybe some strains aren't? The ABV would rule out enterobacteria, right, so I probably won't get sick from it? Could be acetobacter. I started the fermentation in two vessels, then combined when I oaked the first time. I may have gotten some O2 in there accidentally. I'm hoping it's pedio or brett though, those would probably taste pretty good.
If it is some kinda bug I don't want, is there any reason I shouldn't use metabisulfite?