I did a sour mash over this past weekend. It smelled bad after an overnight ~105F rest, and after ~2 days of that it smelled truly horrific. There were people walking by across the street holding their noses when I did the boil. Taste was fine, though. Nice level of lactic acid in there, I thought. I split roughly 4:3 into two fermenters. I had originally wanted to pitch with regular ol' saccharomyces, but then I got to thinking about how I would like a bit more complexity in there, so I pitched one with WLP665 (Sour Mix 1) and the other I dumped the dregs from a bottles of Russian River Supplication and Fantome Saison Printemps. So, maybe it won't be quite like a Berliner Weiss.
Also, due to the smell, my original plan of keeping them in the house to stay warm sort of fell through, because I'd like to stay married. So, they've been in the garage in the 60's instead.
So I guess that puts me in 5b.
That looks nice! I decided to go with Brettanomyces instead of Saccharomyces to add complexity, after I read a lot about Brett primary fermentation (that can be different to a secondary brett fermentation).
I just pitch a WLP665 into a 1060 50/50 wheat/Pilsen wort. But I've been told that you have to wait 12-18 months before even thinking to rack it off to secondary, because every bacteria/yeast have to wait and take its turn.