So Kramerog, my 7-day old unhopped ale has a nice light flavor - not very tart, but not sweet at all (mashed at about 150, so probably not many nonfermantables to start with). I think I'll let it settle out another 7 days then go ahead and bottle, assuming it stays free of an unwanted infection. I first considered bottling without any priming sugar to see what would happen, but based on your experience it sounds like I should go ahead and bottle condition normally. What would you recommend based on your experience? And assuming there is some lacto in there, how much additional CO2 pressure is likely to develop? I'm just trying to avoid unwanted bottle bombs. Again, at 7 days there is not much notable sourness, so the grain may simply have been pretty clean, and because I pitched the yeast right from the beginning, maybe the bugs never had much of a chance to compete for the sugars.
Also, thanks for adding the link - I had this through a different source. Hopefully others will check that out.