Real quick update that's long over due.
After racking out of my carboy (necessity) the beer truly ramped up. It krausened within 12 hours of the rack and kept going for another 24 hours. It now has a layer of yeast on the bottom! I took a very small sample and tasted it and well it's interesting....it smells of lactic acid and vinegar but also of sawdust (best way to describe it...sort of barny sort of fresh wood).
I have some dry malt extract and may try to brew up a very small batch this weekend and ferment with just the wild yeast and no bugs to get a "control beer".