This blend has 2 Pediococcus pentosaceus strains, a Pediococcus damnosus(different then in Gose gone wild!), 2 Lactobacillus plantarum strains, 6 Brettanomyces bruxellensis strains, 1 Brettanomyces anomalus, and then a sour dough culture of ours that we adapted over to beer. The sour dough culture had 2 dominate Saccharomyces c strains, one being a diastaticus variant. It also contained 2 dominate Lacto strains that we are still having the sub species identified.
Temp Range - 62F-80F
IBU tolerance - 10-15 of of the Pedio but slows down acid production. Lacto is around 1 IBU. Without any hops this blend will get to 3.1-3.4 pH.