That was actually very helpful. I read all the sour and wild yeast chapters in "Home Brew Beyond the Basics" and several posts in here but sometimes you just have to ask a direct question to find the answer quicker.
-I didn't know lacto didn't create a krausen
-My ph strips only go down to 4.6 (and hard to read anyway) so I ordered a ph meter last night that goes from 0-14, hopefully that helps
-I read lacto was sensitive to IBUs so i'll find out how much I want to add and boil if necessary.
The other option beside waiting for lacto fermentation to be done, then pitch ale yeast (boiling in between if necessary), would be to create 2 worts with 2 different yeasts and mix at the end. I will contemplate the benefits of both while I await the ph meter and wait for the lacto starter to be done.
Just a few followups,
-5336 does not create a krausen. Many other lactos can.
-Lacto is sensitive to IBUs, but if you boil after the lacto fermentation you can add hops to your heart's delight
-Boiling loses some of the wheat character.