Here are some pictures of mine. Do these look right? Used a homemade lactic starter as described in the original post.
Mine was extract, OG 1.054. "mash hopped" with steeping grains (flaked week and two row), brought just to a boil then cooled. I used 0.5 oz of columbus for my 2.5 gallon batch.
The strange thing is that it looks like krausen @33 hours but I haven't added yeast yet.
Update: Just sampled @45 hours. Didn't get much sour. Actually smells and tastes like yeast. Should lactic smell like that? I guess I'll let it keep going and check it again tommorow night.