Originally Posted by jvetter
Check the wild brews book and see what it suggests. There are different types of sour ales so it depends on what your going for. 655 has brett, pediocaucus, lactobacillus, as well as some sacharomyces. To me 655 seems best suited to a lambic.
If I remember correctly its the lactobacillus and pediocaucus that provide the sour. Brett is known more for its wonderful barnyard and horseblanket flavor. Someone please correct me if I'm wrong. Need to go back and read that book again. And to think, I just made a lambic.
They all pretty much have the same bugs in them, just different ratios. Brian from Wyeast says that the Roselare blend and their Lambic blend are the same except for the ratios. I'm sure the White Labs will be different, but its worth trying.
WLP655 Belgian Sour Mix 1
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
Wyeast lambic blend:
Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria.
Neither one says which brett they have in them. The Wyeast has a wheat yeast and a sherry yeast in it, I think the White labs just has a neutral ale yeast