You can secondary or not, it's up to you. I've done sours with and without secondary. Generally, I think most people let the primary fermentation run it's course, then throw it in the secondary for however long (~3months for my Berliner Weisse's). Also, I typically ferment all sours at room temp. I really like that strain b/c it not only has lacto in it, but as opposed to white labs blend, it has a clean German Ale strain in it, not a wheat strain.