I'm doing a similar thing.
SO, there I was, trying my first Lambic thinking "I gotta try and brew this". A few dollars later I had the American Sours book heading home. But i'm a little adventurous and enjoy learning from mistakes. And I had a few extra buckets lying around that I could use.
My goal was to try and make a peach/raspberry sour that would be ready around Christmas time. Learn a lot and really just goof off with some brew buddies.
I loosely based this off of CJOHB.
10 lB 2 row.
.5 Lb Crystal 20L
1 Oz of stale Sazz
Mashed at 158 for 60 min (looking for something a little drier?)
Sparged at 170
Tossed in a handful of grain. Kept at 110 for 4 days. I laid some saran wrap right on top of the wort up the sides of the bucket to keep air from entering the wort.
Boiled for 60 min.
Pitched WPL 635.
I intend on letting it sit for a month. Split it into 2 and add about 3-5 lbs of Raspberries to one, and 3-5 lbs of Peaches to the other. Let that sit for a month then rack it off the fruit to secondary until I bottle sometime early November.
After I pitched the Bret/Lambic mix, I read the White labs info on the 635 and it said that I should pitch an ale yeast first, then pitch the 635 in secondary. But the CJOHB called for a blended mix that I assume was the 635. Should I pitch something else with this? Or am I completely off base.
Should I pitch something else when I add the fruit? I'm planning on cutting up the peaches and freezing both then letting them thaw before.