I emailed Wyeast yesterday asking about suggested fermentation techniques, this is their reply:
I recommend doing the long term aging in the bottles. If you prime at normal levels, you should have no bottle bombs. The lacto will not cause higher CO2 levels, but the Brettanomyces in the blend will. It will add a higher level of CO2 to the beer, but not to the point where you have exploding bottles.
So I plan on bulk aging in the primary for a month, then bottling with priming sugar, then letting it age for 3-6 more months. Hopefully it will continue to sour in the bottles.