This is my first foray into sour beers. On the technique:

Based on advice from the interwebs, we're going to sour this in the "kettle", which in our case will be into a plastic carboy specifically reserved for sours, then pour back into the kettle. So, the order of operations is:

1.) heat up strike water and mash as usual.
2.) Sparge and collect 6.25 gallons of wort in kettle
3.) Boil for 10 - 15 minutes to pasteurize - NO HOPS
4.) Cool to 95F, and bring ph down to 4.5 with phosphoric acid; collect into carboy
5.) Inoculate with OYL-605, the lacto culture, and let sit for 48 hours at ~93F. Should drop to 3.5 ph; MONITOR
6.) When terminal pH hit, POUR (Don't rack!) back into kettle; bring to boil
7.) proceed as normal with boil, hops schedule, primary ferment until complete (10 - 14 days?), then condition for two weeks.

For next experiment, consider adding brett along somewhere between primary and secondary to make Joey Chestnut even funkier...