48 hours is a good amount of time. I don't know how sour your beer will be by then, though. Pitching a tube at 120f isn't giving your lacto a much of a fighting chance. You might want to think about getting another tube of lacto and making a starter to pitch either before or with your yeast. Especially since you want it to be on the puckering side. Can someone else chime in on how long is too long to wait to pitch the yeast?
“For art to exist, for any sort of aesthetic activity or perception to exist, a certain physiological precondition is indispensable: intoxication.” - Friedrich Nietzsche