Lactobacillus should be fine eating the sugars in beer, no lactose required. It is very sensitive to alcohol and bitterness, though. It won't do well if the wort is over 8 IBUs. That's why Berliner weisse is very low gravity and very lightly hopped.
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"
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