Best Commercial Culture for Sour Blending Batch?

5112 Brettanomyces Bruxellensis. Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F
#Y5112 Wyeast Brettanomyces Bruxellensis $8.99
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5526 Brettanomyces Lambicus. Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct Brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F
#Y5526 Wyeast Brettanomyces Lambicus $8.99
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5335 Lactobacillus delbrueckii. Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast. Optimum temp: 60°-95° F
#Y5335 Wyeast Lactobacillus Delbrueckii $8.99
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5733 Pediococcus cerevisiae. Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.
#Y5733 Wyeast Pediococcus Cerevisiae $8.99
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PseudoChef said:

The lactobacillus won't do you much good after fermentation - it starts getting really bogged down and won't produce above 3% abv. It usually does most of the work at the beginning of fermentation. I also wouldn't use the pedioccous by itself because that's just asking for a diacetyl bomb (usually, pedio will be more sour, but needs the lactobacillus to clean up after itself).

The Brett L. produces more sourness than the brux, in both acetic and lactic terms.

That all said: (sorry for the cliche') but WAIT. My dubbel fermented down to 1.012 before I pitched (Brett L) and it's still mighty sour - about 7 months now. True lambic fermentations run the course of about 2 years from start to finish. You can also go back and add more maltodextrin if you really need to.

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