Whoa! Zombie thread!!!
I dumped that beer. After six months, it smelled and tasted like rotten vegetable soup. Horrid. Made me gag as it was going down the drain. I don't think the lacto survived in any amount to properly sour it. The lacto is very sensitive to alcohol too, and I fermented it with beer yeast as soon as I was done sparging and cooling. Fail.
I did, however, perform a very successful sour mash for my saison. I mashed 1lb of base malt on my stove in a pot. When it hit 154F, I covered it and let it sit until 120F and then tossed a small handful of unmilled grain to the mash. I have a temp control chamber, so I set it to 100F and left it covered up. The next day I had a nice, clean lacto fermentation going. The aroma was not bad at all, just kinda yogurty sour, and the mash liquid tasted very cleanly sour. The key, IMO, is to add the unmilled grain at 120F and not let it get below 100F after that. The temp and the subsequent drop in ph will favor the lacto fermentation. When it was good and sour, I heated it up to boiling to stop the lacto and whatever else, and left the pot covered in my beer fridge. I heated it up and added it late in the mash for my saison. It's not carbed up yet, but the flavor is fantastic, I can pick out the slight sourness and character from the sour mini-mash. Yum.
I would try it and only use it if it smells and tastes good. I've read about sour mashes smelling like dirty diaper and dumpster, yuck, don't want in my beer. A good lacto fermentation should not smell or taste bad at all. If it does, other bugs are involved, and I wouldn't put it in my beer.
There is a thread about Biermunchers Berliner Weisse technique. Search for it. He reports his lacto fermentation as being very clean and not offensive as well.