Boof - what you're doing obviously works, but here are a few things to consider. Looking at your thermometer, you are somewhere around 95F. That is actually a little higher that ideal for mesos. Most mesos that we use like things around 85-90F and may not grow as quickly at 95F. Ironically that is also a really low temperature for thermos.
FYI - one of the ways to slow down the rate of acid production with a meso make is to raise the temperature to 95F or a little higher. That's a little paradoxical thinking, but 95F is beyond the "sweet spot" for most mesos.
So a couple of suggestions: Just incubate your mesos at room temp or around 70F. Takes a little longer (usually 14-18 hours depending on how much you inoculate) but has a nice steady acidification curve. Incubate the thermos around 110-115F. The TA will kick in just 5-6 hours. The LH will take much longer because it's not a primary acidifier. Incubating at the higher temps is much better for strain specific selection and will weed out any stray mesos or other contaminants. Alp has actually talked about this indirectly in other threads when processing his whey for natural thermo selection. I use a dehydrator set on 115F to incubate my thermos.
Alp D or any meso/thermo blend is complicated because you can't really meet the needs of both types. If you incubate too low, you get a predominantly meso culture. If you incubate too high, you will actually kill off some of the mesos. Again, refer back to Alp's whey culture discussion. Trying to do both will end up with a culture that is out of balance compared to the original direct set. So, I don't actually use or recommend a MC for this type of blend. Either use a direct set or make separate Mother Cultures and add both to your milk. This is also why I don't make a MC of a TA/LH blend.
Here's something else to think about. I make an under ripened Aroma B (lower acid) and let that sit for 3 or 4 days at 50F. Then I use this as a base for either Propionic (Swiss) or P. roqufortii (blue mold). Propionic does not feed on lacTOSE, but metabolizes lacTATE. So by letting the Aroma B sit for a few days the bacteria have a chance to convert SOME of the lactose to lactate. I inoculate the Aroma B with a tiny bit of Propionic (or PR) and then incubate at room temp (70F) overnight before using. This is by no stretch a perfect way to propagate Propionic, but I feel that I get a reasonable population for my Gruyeres, etc. I do the same for Swiss types but also add a 1/2 dose of Propionic directly to my milk. Just makes the cultures stretch a little further.