White labs says optimum temp is 68-72 so I would stick with that for my first time. I have no experience with lacto fermentations yet, but I've heard they take a while to sour. One thing I've heard, and you wouldn't be able to do this with your yeast, is pitch a lacto vile instead of your beer yeast and let it work, and then once the pH has dropped a bit, pitch your beer yeast at high krausen to finish it off.
I think your best bet it to email white labs and ask what they think, I mean they came up with that blended culture.
"A beer, every beer, is made with love, and begs to be appreciated." -De Struise