Sour Hefe - Roeselare or Brett?

[BigBill]

I've been souring a couple of gallons of some of my batches using the dregs of commercial beer. Usually I will sour 1G with nothing added and then another with fruit added. To date I only have used brett. I've got a bottle of La Roija and i just realized that this contains Roeselare and not brett. Which would be better to use sour a Hefe? Is it Brett because Roeselare takes too long?

 

[ReverseApacheMaster]

Brett doesn't sour on its own.

Did you see the nearly identical, active thread on this topic?

 

[BigBill]

Sorry about that I am a few days behind reading the forum.