Anybody brewed with Brett / Lactobacillus before?

[Broumeester]

Hi,

Never tried brewing a sour ale before and I'm a bit nervous how it all will turn out! Planning to brew (a Liefmans-like) Kriek (cherry beer). The base will be a "oud bruin" or a "lambic" not sure which one yet, but both use Brett/lactobacillus mixtures (WLP655). Do you add the fruit during secondary like normal and how long before bottling? Any help regarding this will be greatly appreciated!

Johann.