Last weekend I brewed a berliner-like beer with a grist of 50% white wheat, 50% floor malted pils to a gravity of 1.035. Step mashed, boiled for 20 minutes with no hops, chilled to 90°F and then pitched omega's lacto blend with an underpitch of voss kveik.
I set my temp control to hold the fermenter at 90°F ± 1°F and let it chug for ~72 hours until it was tart enough for my taste. I had originally planned on testing pH every 12 hours but the first time I pulled a sample I found out that the electrode in my meter is bad, so that idea went out of the window.
Anyway, once desired tartness was reached, I added dry hops (2:1 ratio of Motueka and Galaxy) to stall the lacto. Tomorrow will be about three days post-dry-hopping and the gravity has remained stable at 1.008, so I'm going to package tomorrow evening.
The sample I took this morning was very lemon/lime forward with hints of overripe tropical fruit around the edges (I love that voss kevik character), super dry, and pleasantly tart. Looking forward to crushing a lot of these on the patio over the coming hot days.