If anyone is interested, I recently got a silver medal in the sour category with this process. I haven't yet received my score or any judging notes but here are a few tasting notes of my own.
Very pale, cloudy, effervescent. Not a whole lot on the nose, a little grainy. Taste is sharply sour, like a punch in the jaw, lots of breadiness as well.
It's probably around 4.2%
50/50 pils/wheat. Low mash temperature. For the souring, I put all of the wort in about 5 one gallon milk jugs. I added a handful of uncrushed 2-row pale malt to each jug, squeezed all of the air out and screwed caps on them. Tossed these all inside my fermentation chamber (heated with a hair dryer). I had them souring at 95F for 3 days and I still wasn't happy with how sour it was becoming so I added a bit more uncrushed grain to each and ramped up the temperature to 110 for another 3 days. Finally I was satisfied with the sourness (I like em sour), I did a quick 15 min boil with 5 IBU worth of Hallertauer. Fermented with Safale-05 at ~68F for 10 days then bottled.
I never noticed any bad aromas during fermentation. Maybe because I was able to limit the oxygen exposure to the wort.
The only problem was that one of the milk jugs cracked! That was a fun mess to clean up.......................