Create custom sour blend?

[huckdavidson]

Is it possible to create a custom sour blend like Wyeast Roeselare or Lambic? How would one go about doing something like that? Is it possible without culturing wild yeasts/bacteria?

Or is it best to pitch sacc, wait a month, pitch brett wait a month or two, pitch lacto, wait a couple months. Maybe adding sugars (fruits?) or dextrins at the start of each addition. Probably have to buy commercial strains of each, might be expensive. Or use the lacto from grain or a plantarum pill. Where could you easily get brett/pedio from?

 

[huckdavidson]

I think the difficult part of this is getting the proportions correct. Wyeast Roeselare and Lambic are different proportions of the same yeasts and bugs. Making a starter for each sacc, sherry, lacto, pedio and brett and then suspending the yeast/bugs in each starter and pitching a percentage of each starter might work. Not as precise as counting with a microscope but that might be a path to follow, which would produce a different result than the pitch one wait, repeat, strategy above.