I thought I'd share my notes from this brew:
10/18: I brewed up my sour mash using Wyeast 5335. I kept that wrapped up in an electric blanket with the temp set to low.
10/18-10/22: Monitored temperature. Temp fluctuated between 100-110F for the most part. Very little visual fermentation detectable.
10/22: Normal brew day (using BIAB). Sour mash had a nice sourdough odor to it. Followed OP instructions. Pitched WLP320 once temp came down, sat it in a plastic bag with ice packs.
10/23: Very active fermenation. Blowoff tube needed.
10/24: Very thankful I added the blowoff tube - very happy yeasties.
11/05: Racked to secondary on top of 32oz of King Orchard's Tart Cherry Concentrate.
11/05-11/19: No activity in the airlock.
11/19: Kegged 2.5 gallons, bottled remaining. Keg set to 30psi.
11/20: Added gelatin to keg.
11/21: Keg set to 12psi.
11/24: Poured a couple samples from keg. Very cloudy with a thick pink head. Cherry odor. Taste is very tart and has off flavor from the use of concentrate. Maybe 16oz of concentrate would have been better?
11/27: Still very "cloudy" with off flavor from concentrate. Very tart, not really any sour. Carbonation is very good though. Head is more white than pink now.
So, I am thinking that my problem was using the cherry concentrate. If I ever do this again, I'd either use real cherries or go with a cherry puree. I was trying to save some money on the cherries, and that was a mistake. The strange off flavor from the concentrate is a bit hard to deal with. I'm hoping this gets better over time in the bottles, because it's really not a good beer - but that's my fault for using concentrate.