Mixed Fermentation

[I.P.EH]

Has anyone had any experience with doing a 100% Brett Primary Fermentation followed by a pitch of Lacto and Pedio in the secondary ?. I'm trying to make a Golden Sour that I was hoping to age over a year but am not sure if I should pitch them all at the same time or stagger them in the secondary. I would just use the Wyeast Lambic Blend but I have heard it struggles to get enough sour character in the beer.