Wyeast 3789-PC Suggestions on fermentation

I created a recipe for a Belgian Dubbel and was planning on using Wyeast 3787 but my LHBS only had Wyeast 3789-PC in stock so i bought it without doing any research...

It looks like this is a seasonal blend of 2 yeasts (Sacch and Brett) and the newest threads I could find online regarding this yeast is at least 5 years old so I was hoping someone had more recent data (or is it ok to rely on 5 years old threads? Since it is seasonal was thinking the strains may be slightly different?)

I want to know if anyone has used this recently?

It contains Brett and I have never brewed a Brett before. Any suggestions?

It says fermentation temperature range is 68-85...any suggestions on a fermentation schedule?

Cheers
MHKC

 

https://www.wyeastlab.com/yeast-strain/trappist-style-blend

I have never used a blend like that so I have no direct experience.

I ferment all my beers at about the middle of the listed range so this one I would start at about 75 degrees. I might ramp it up to 83 or 84 after fermentation signs had stopped.

 

Are you looking to make a sour style?

 

No I was not planning on it...

 

So you ramp up the temp AFTER fermentation signs have stopped? What is the point here...to increase yeast esters?

 

Nope, just to make sure it has totally finished.