Thanks for the help guys, to answer the outstanding questions:
I made the starter two days before pitching, I boiled 200 grams of light DME in 1800 ml of water for 15 mins, allowed to cool to 65F and transferred an Activator WYeast smackpack 2308 Munich Lager. I also added in 1/8 tsp of yeast nutrient. It was at high krausen when pitched. How far ahead of time do you all typically start your starters, do you allow them to ferment fully, do you build them up? If anyone can point me to more info on this, it sounds like I need to read up.
I aerated the wort during both transfers (from CFC, later after allowing cold-break to drop) by allowing it to splash from the top of the carboy to the wort surface. I also shook each carboy for 5 minutes. I think an aeration setup is in my future.
On the gravity, I designed the recipe with my typical efficiency, 65%. I got a lot more out of my system as I tightened the gap on my mill and I think the decoction added quite a bit.
So now I've got an estery bock strength brown beer. I'm at 1.024 gravity. I was planning to push this down to 35F to lager as the gravity drops. I know the lager period will diminish the esters slightly, but not a majority of them. I may try to get creative with this batch, does anyone have experience souring a beer like this, or oaking it. I've been experimenting with oaking different beers lately and have liked the results. From what I've read, there may be enough sugar left to add some sour with the appropriate culture. I'm open to suggestions.