Have been dabbling quite a bit with lambics, flanders (red, brown, pale), and many brett beers. Having done a lot of research on the topic I am wondering still about a yeast controversy in my brain...
WY lambic blend contains sacch, brett, and lacto.
WL sour mix contains sacch, brett, lacto and pedio.
Wondering why WY doesnt add pedio to their blend especially when they call it a LAMBIC blend? Pedio is essential for forming the necessary acids for the style. Anyone have any experience with results from using these two blends for a comparison? I currently have a WY lambic blend fermenting and will be brewing up a WL sour mix lambic in a couple weeks. Just looking for some anecdotal results.....