So what yest would be the closest to 100% Brett? I assume that it's WLP644. Which brings me to my real question. Which yeast will lean towards a less acidic Lambic? WildBrews #3278 or #655. I have two vials of WLP644. I want to experiment with pure and mixed Brett fermentations for standard ales. But while I don't think that the WLP644 would make the Lambic that I want too, it might be a good counter-part to other pitches for the a la carte approach. But I want to save them. Also to make a Lambic less acidic, what about my process? I know Cantillion has does a few things like limit oxygen exposure. Any other suggestions? I do plan on doing a turbid mash.