I've done a split batch with WLP655 in one of the carboys. This was AFTER under-attenuating the wort (about 50% AA) and then racking it. It sat for a couple of years and became incredibly sour, I know Jeffy tried it when it was served at the NHC in SD as "You Can't Handle the Sour". And that was after back sweetening it with concentrated apple juice. I liked it though.
I used Roselare for one of the other carboys, and some Russian River chips for the third. Those were much nicer, with a softer sourness.