I've got a carboy that started with Roeselare blend for the first couple batches, then I started dumping in everything. I've since added a bit of each yeast, brett, and bacteria I've ever used, including: ECY blends (Flemish ale, Bugfarm, Bug County, Dirty Dozen), various bretts, saison, and other yeasts, funktown, lacto cultured from grain, countless bottle dregs, and even a kombucha scoby. This carboy produces the most interesting and drinkable sour beers I've ever made. I have a 15.5 sanke keg I use for my solera project, but it's only got Bug County for now. In a few years I may inoculate it with my kitchen sink blend. The more the merrier I always say!