Just brewed a flanders red with Tom Wolf! Fermentation is off and running.... I'm about to add the bugs (Brett, Lacto, Pedio) The wiat is going to kill me....
I'll try it and let you know how it goes!
As Drew mentioned, the bacteria strains will eventually take over. And they are anerobic and will do fine without oxygen. The yeast (normal and Bret. will dominate in the beginning. Probably your best chance would be to take samples every week after a month. When you get your desired level of sourness, try and kill the bacteria with Potassium Metabisulfite (crushed campden tablets would do). Chill it to just above freezing. You'll know you have a problem if you start getting a big diacytel charcter. That's usually an early sign the Pediococcus is taking over.
Brett C is a lot more fruity and less earthy/horsey than Brett A. So that should be just dandy. The problem with both Pedio and lacto is that once established, they just keep on going, so hopefully your Pedio won't take root. (It's funny, for such a persistant spoilage mechanism it's a bit finicky to get her going.)
Thanks for the reply... I got a hold of the Bret C. which from what I understand is in the direction of the Bret A. I already dumped in the three things together (Bret, Pedio, Lacto). Could I get the sourness level where I want it and rack it off? Or I could use it to blend with an un-soured FR? I'm glad the board is here now as I hope these types of dialogues will continue. Let me know if you have other suggestions.
Glad you are brewing with Good Tom. He's one of the best there is. However, in my opinon--Don't add the Pedio. Even if you get the right strain, the sourness will be over the top. And make sure the Bret. strain is a "clean" sour strain like Anomylus or the one John D. was selling 3 months ago. Don't use Lambicus under any circumstances if you want a Flanders Red instead of a Lambic.
Let me know if you need an experienced "sour" taster to try it out?
Chris, I know the wait is a pain with all of those sours. When you add in the uncertainity of it all, well it just means you're dedicated!
Can't wait to see how my Dark Temptation beer is!