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How about heating the whole mash to a higher temperature? >80°C Only possible if you mash in heatable kettle.

I could not open the link but: Jeff Sparrow states in his "Wild Brews" that enterobacter produce unfavorable aroma and flavor compounds including vegetal, smoky, moldy and diaper. While enterobacter is found in almost all lambics in an early stage, lambic producers usually try to minimize...

It would harm! The only time to use oxygen is while propagating yeast in a starter and beforre pitching primary yeast into fermentor. You should avoid any oxygen in mixed fermentations as it will lead to generation of acetic acid.

Did you pitch any brewers yeast? Or only Lacto? In the second case you wouldn't expect to see any activity. It would only get sour. There might not even be CO2 production or a drop of gravity if the Lactobacillus is homofermentativ. If you haven't pitched brewers yeast so far you should to...

The Brett flavour will increase under pressure, in the bottle. You don't have to wait until there is enough Brett flavour in the fermentor. I would let it sit at 17-18°C. I would try to avoid temps as high as 25°C as the production rate of acetic acid is much higher. At cooler temperatures...

Just a little bit of bleach would propably be a much cheaper solution.

Brett can create Ethylacetate from Acetic Acid and Ethanol. This would give a solvent like aroma and reduces acidity. The same thing can happen to the lactic acid. Ethyllactate is created, which has a buttery, creamy, fruity aroma.

The beer might dry out some more and that sugar will be consumed by Brett and Pedio, so you can expect some more Brett and Funk. Furthermore there will be yeast autolysis. The compounds released will be consumed by Brett which leads to additional funk. If the taste is great now you could...

Easiest think: Brew lambic to taste. Add sugar cubes into glass when drinking. This is how it is/was done in belgian lambic cafes by the guests if the lambic is/was too sour. Once you know how much sugar you like in your glass, you can add sugar to your keg and consume it quickly before...

You should have seen a normal primary fermentation including krausen and CO2 production so far. A pellicle is usually a sign for ogygen in your fermentors headspace. A good sour beer does not need a pellicle. There a good sour fermentations with and without pellicle. There are also sour...

I don't think there is much to worry about, as pH is a logarithmic scale. If your sour wort has a pH of about 3.5 diluting by half will give you a pH of about 3.8. I don't think you can take that into consideration when souring the wort by taste.

The acidity and the lack of nutrition kills the Sacc. It is true that you can propagate new yeast from unfiltered beer and you could probably also propagate yeast from your lambic. But as most of the yeast is dead the low number of living yeast takes some time to propagate enough to show...

Well, if we are talking about European law it does not matter where it was produced, but how it was produced. I took the time to search for the Official Journal: http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:C1997/021/03&from=EN...