I just pitched* mine yesterday into 5.5 gallons of 1.030 wort around ~64 in a water bath around the same temperature (it gets hot in my apartment.) It has since warmed up to 68. I'm beginning to see tiny islands of what look like lactobacillus on the surface; no krausen though. Then again, it looks like my pack was manufactured in September, so there's probably a bit more viability than yours.
I found out that the temperature range is to keep the lactobacillus active, but not enough to produce too much acid and disrupt the yeast:
They also suggest
If fermentation temperature exceeds 68F, the Lactobacillus may produce too much acid too quickly and retard the performance of the ale yeast. The following is an example of the brewing techniques used for Berliner weisse.
bottling quickly after primary is done when doing lacto + yeast, but waiting 3-18 months on the bottles. I wonder if this is due to the lactobacillus working in an anaerobic environment and the yeast being less active? I'm not going to do it with this blend though given that there is brett in it...
Also, about the cloudy wort, I was a bit freaked out to see that most of the wort I was putting into the ferment looked grey, it's cleared up a bit now and resembles the cloudy yellowish tint I've come to expect.
*By the way, did you smack pack smell incredibly brett-y when you opened it? That was something I wasn't expecting yesterday when I went to pitch mine.