All right, time to 'fess up! This was NOT Denny's beer, it was my wife's. I asked for his input, and he suggested putting it on the forum. I didn't want to do that because that keg was going to Beer and Sweat* last Saturday, and I knew that some of the judges who would be there are regulars here, and many of them ask for sours. I did not want to bias a judge into looking for a lactic-dosed beer. Overall the beer is quite good, it was just not sour enough for Saturday. We ended up adding 1/2 oz. of 88% lactic acid, and it really could have used more. Unfortunately we did not have the time to try several iterations. In the end the beer got a 37.3 score, but didn't even make it into the mini-BOS (Beer and Sweat is a tough gig!). We now plan to just set the keg aside and let it mature properly.
I will add that we used a White Labs vial of lactobacillus, and the pro brewer we talked to said that was a big mistake. He said the Wyeast lacto is a different strain, and is much more aggressive and sour.
*Beer and Sweat is the World's Largest Homebrew Competition**. Forget mailing in two bottles - you haul your keg to the hotel, we judged 352 kegs in one session, and then had a great homebrew party through the evening. It's very similar to Club Night at the NHC, except it's help yourself to any of the kegs, and it lasts far longer.