I've been reading a lot about all the sours you all have been making and really want to make one.
However I'm torn between what to make.
First off is a Flanders which I've read has cherry undertone? Which sounds amazing...and this is the recipe I have for one:
Weyermann Vienna 6 lbs, 8 oz
Weyermann Pilsner 3 lbs, 8 oz
Muton's Torrified Wheat 1 lbs, 8 oz
Aromatic 1 lbs, 8 oz
Caramel Vienne 1 lbs, 8 oz
Special B 0 lbs, 8 oz
Hallertau Pellets, German 2 oz @ 120 mins
Wyeast Labs Roeselare Ale Blend 1 ea
But then I read about Wyeast Labs Brettanomyces claussenii - Private Collection and that it has tropical fruit and pineapple overtones...and that gets my mouth watering.
So I ask, can I use both? Will that work?
I was thinking to add the PC in when I move the batch to the secondary.