I have only used it once for kettle souring, and I didn't get to great of results. This wasn't recent, but I noted that I probably didn't pitch enough of it. So not to much useful information there.
I think the popular opinion now is that it is better suited for a long term aging situation. I have heard good things about The Yeast Bay's Brevis (I think it is 282) for kettle souring.
Plantarum provided the best result for me for kettle souring.