Originally Posted by weremichael
I don't like your plan for the following reasons: IBUs are on the higher threshold for lacto and lacto like it warm (100F).
What you could do is make an unoxygenated starter, pitch your lacto into that, and keep that at 100F for three days or whenever TG happens. You can then blend that to taste with your finished Brown ale. You would have complete control of the finished taste and do not pollute your yeast cake. You win on both accounts.
Thanks for the advice. I'm a complete newb to lacto, and I'm having issues finding clear information on how to properly use it in this style of beer.
Some additional research revealed this method
by the Mad Fermentationist, which seems very similar to the approach you're advocating.
There's definitely a lot of options here, and a ton of info to absorb. This is going to be fun.