Lactobacillus (Wyeast 5335) fermentation question

[berebrando]

Anyways, I tried it again last weekend. I brewed 10 more gallons of the Berliner at about 1.025 and 10 gallons of dark wort at about 1.035. Pitched about 100 mL of slurry from the first batch into each carboy and, again, I have blow off and ridiculous fermentation (granted, it's the same Bacteria culture).

Sorry for double posting here, but I wanted to add some photos of the second time around. The "krausen" (for lack of a better term) is super weird. After this stage, it developed huge bubbles, like grapefruit sized, then proceeded to look like the bubbly krausen in my prior post.