This probably won’t answer your question, but we direct pitched a pack of Roselare into three separate carboys on June 8. Very variable results with the same wort, 2 had a small pellicle that disappeared quickly (see
I added some oak chips and some Oude Boon Gueze dregs to one of the non-pelliculared carboys. Getting a little more surface activity, but nothing like the one on the right. Especially if you are planning a long age, definitely mash high 154-155 to allow plenty of dextrins/complex sugars.
I have heard of people not getting enough sourness/acetobacter activity with Jamil’s method (S-05 then Roseleare), but no personal experience in a side-by-side. I would recommend listening to his BN podcast (The Jamil Show) on Flanders Red. Though he’s mainly touting his method, there is some good info on there.
Also, this guy is the man. Does all sorts of experiments so we don’t have to, lots of good sour resources: