I'm doing a berliner weisse this weekend. A second batch of 2, which I'll blend together. They both have the same grain bill w/ 8% acid malt. The first batch I put in lacto after primary was finished, and that is supposed to take 'months' to sour.
So, the second I'm going to pitch lacto first into primary and let it sour for 2 days or so (taste it) and then pitch the English Ale. I want it to be really sour, so then I can blend to taste with the bland one. I'm going to either do (or both) a steam sanitize of the primary or do a 'no chill' and fill the fermenter with boiling wort (pitch next morn) so I can get a lacto only spoilage in virgin wort.