I did my first attempt at a 100% Brett and bugs beer in april of last year. My OG was 1.052 and i pitched a pack of Brett Clauseni and Bret Brux along with a pack of wyeast lactobacillus. Fermentation was pretty fast, I had never used a bucket for fermenting, but I did that time, just because I was afraid to mix equipment. I wish I wouldn't have, just to see what was going on. After 2 and a half weeks it was down to 1.008. At 3 weeks I racked it into a glass 5 gallon carboy added some oak and tucked it away. Tried it in June, and there was no sourness, so I added some Pediococcus also.....
I tasted it for the first time since about a month ago and the bret characteristic on it is fantastic, but there is no real sourness to the beer at all. Anyway, my point in all this rambling is that from talking to other folks (including the madfermentationist - check out his blog) it seems that the straight wyeast and white labs bugs have a hard time souring in beer over 15-20 IBUs. Those preserving qualities of hops can really get in the way sometimes!
Mine, of course, had more than that so I started to chalk it up to that. Anyone else find that their bugs were struggling to sour?
My point here is that if you are planning on splitting your Saison, and souring it you might want to watch your IBUs.
Anyway as a result, I think I will try to make a very sour beer and try blending them to where I would like it to be. After all most sour beers are blended and I really do love the bret character in the beer that has been aging. I did add the dregs of a few different Guezes that I really enjoy, so we'll see if those have any impact. However, if I get to april and there is still no sourness, I'll be blending