Sour Ale Blend Ratios

[LuisLozano13]

Hi, I'm trying to blend Saison Yeast, White Wine Yeast from a local winery, Brett, Pedio and Lacto for my personal farmhouse yeast blend and I'm quite in the dark for the ratios of each microorganism, could you guys help me? I'm not finding enough info online, I would like to make like a WLP670 farmhouse yeast blend or something like that.

Thanks

 

[stpug]

25% Saison Yeast (sacc)
15% Wine Yeast (sacc)
10% Brett Yeast
10% Pedio
40% Lacto

Justification: Shoot out of the gate with Lacto because it's work will be hampered once other organisms overtake it and remove it's food source (i.e. sacc). Firm dosing of sacc yeast to get things moved along quickly enough to protect your wort and enough that they can finish their job; encourage ester production through the elevated use of saison vs wine. Let brett and pedio do their work later on down the road; keep them low and encourage their growth by wort characteristics (dextins, sugar complexity, starches, etc). At least that's my take on it right now based on what I've learned.

 

[electrolight]

St pug has you covered. Just like he said. Give lactose a head start, followed by the rest.

 

[stpug]

I should also mention that you'd be looking to use a "competitive neutral" or "competitive sensitive" wine yeast strain to avoid complications down the road.