I have used this strain twice, once in a tart witbier and once in a Berliner weisse. Both exhibited a soft acidity barely detectable without a pH reading. Both beers had a pH of 3.1-3.6 and neither tasted significantly sour, just refreshing and dry. Both were also fermented with Brett Trois (WLP 644). The Brett may have metabolized the lactic acid, but I am doubtful that it could have such a significant effect. Best used for adding acidity where tartness is not an objective.