OK, well.... a couple of questions, what was your OG and what were your IBU's?
I'm assuming you know lacto doesn't like high levels of either, right?
I made an excellent BW with the no boil method. I even pitched the lacto and sacc at the same time. mind you I aged mine for damned near a year, aged it on top of some golden raspberries, and pitched the dregs from a couple of orvals after a few months, ( after some researching, it is not at all unlikely that some historical Berliners had a brett component to them),.
In any case, this turned out to taste, look and smell like a berliner. As a matter of fact, I prefer it to any commercial version I've had stateside and my German transplant friend hailed it as his favorite BW ever.