i have a plambic fermenting with RRB supplication dregs right now - haven't tasted it in the last month, but it was like a cherry sweet tart (also very thin tasting which was weird as it hadn't attenuated past 65% yet). i stepped it up from a bottle dreg into a a nice sized starter. that just got a heavy dose of brett-c last week.
there's also my "house yeast" which i'm a little concerned (and excited) about - the starter seemed "off" in aroma (high acetic acid) but when it took hold of the brew, it all went away (weird) - smells great, haven't tasted that one yet and that is mostly sacc strains, but does have JP bam biere and damnation dregs in it along with a heavy dose of brett-c and several sacc strains including pacman and a belgian wit yeast. i'm guessing it has a high dose of pedio considering i've done several lacto cultures and haven't gotten the acetic character. this one will sit for a long while.
tomorrow i'm doing a sour stout - we'll see how it goes, i'll be pitching US-05 and dropping in a WL lacto culture 3/4 of the way through primary. no brett or pedio in this one as i want to see what a store-bought sour culture does in lieu of a sour mash.
it'll then go on in a 5 gallon wine barrel for a week or two. i'm not trying to rush a sour, but i figure i can get a good seemingly well aged and attenuated sour in about two months that should improve in the bottle.