When I do my berliner weisse I pitch the lacto a full 72hrs ahead of the sach. I also keep it warm in the 85-90 degree F range then cool it down for sach fermentation. This come out pretty sour in the end kind of like sour granny smith apples. The lacto dont produce a krausen or much co2 but you will notice a small film on top of the wort as well as it being pretty cloudy.
In process: Belgian Wit
Secondary: Berliner Wiesse
On Tap/Bottled: Strong Dark Belgian Ale(bretted),Belgian Imperial Stout (2nd AG), Partigyle Dry Stout, Apfelweinx2, Dont Fear the RIIPA, Cream of three crops
Planning: Roggenbier, Biere de Garde, Golden Strong Ale, Barleywine, Something with Brett