It has been a while since I updated this post so I thought I should check in.
citric acid vs lactic acid
I haven't tried citric acid, but that sounds interesting. I know acid blend, commonly used in wine making, has a mixture of various acids that work well together to dry the wine out and add complexity. If you try citric acid and it turns out to be awesome please let me know!
length of fermentation, shorter is better?
Shorter isn't always better, right ladies? When I said "best fresh style" I didn't necessarily mean "the shorter the better". I can say I stored this beer for a few months and even had a taste 1 year after brewing that was pretty close to the original. That being said, your fermentation should be finished within 2 weeks at the most, but more typically 1 week. From my experience, if you drink it within a year you will get the most out of the recipe but you can certainly keep it longer. I had a shorter than average fermentation period because I oxygenate my beers very well, by pouring back and forth between 2 buckets with a screen on top. This technique did wonders for me and I highly recommend it!
lactic acid affecting yeast?
I personally didn't notice any impact at all on my carbonation. If anyone sees otherwise please post, but again in my experience everything went smoothly.
Finally I would like to ask anyone who has made this recipe to please post your feedback and alterations!