Which lacto souring process did you end up using? If you pitched a commercial strain, which one was it? What was the pH of the finished beer? How much hibiscus did you use?
Wyeast is releasing Lacto Brevis in July. The same strain Cascade uses. More hop tolerant than the others.
I did the traditional mash and ran off to boil for about 15 minutes, cooled to 90 and pitched 2 packs of WY5335 into 6 gal of wort and held at 95 for 4 days, brought the pH down to 4.0. Due to my schedule I then crashed the primary to 35 to halt the souring until the weekend.
I then proceeded with the traditional boil and hop additions per recipe. The recipe I use calls for 2oz of Hibiscus flowers at flame out and they steep for about 20 minutes. There is 22 grams of sea salt added at 10 minutes. Cooled and pitched WY1007 and fermented at 58 until done. Slowly brought the temp down to 38 and lagered it for 2 weeks and then bottled it to 2.8 vol.
You can find the recipe in this thread:https://www.homebrewersassociation.org/forum/index.php?topic=15426.15 if you scroll to the March 14th entry you'll have the new recipe