This is some good stuff. I'll trade out the WLP677 for the WLP655. From this thread I've learned that Lacto is inhibited by high IBU's but what about Brett? I don't mind if it takes a while to sour. The recipe I am using has 22.2 IBU's is that still good? Also the estimated abv is 7%. Is there any issue with that? Since I want to use WLP655 should I still do a starter? What is the recommended size?
Brett doesn't mind IBUs at all. Lacto does. From my understanding, Pedio is pretty okay with IBUs. That blend, WLP655, has all three. If you want it to sour, better to go easy on the IBUs, under 10 at least, IMHO.
From Wild Brews, by Jeff Sparrow:
"Like most gram-positive bacteria, the presence of certain hop acids retards the growth of most Lactbacillus sp., although this character is strain dependent. Many strains of L. delbrueckii shiver at the site of a hop cone, while those of L. brevis may be favored or feared for their resistance to hop acids. Sensitive to alcohol formation, as the concentration increases Lactobacillus will die. Alcohol and hop acids help to keep lactic acid production in check in lambic and Flanders beers."
From American Sour Beers, by Michael Tonsmeire:
"While as few as 8 IBUs are enough to inhibit most commercial strains of Lactobacillus, more are needed to inhibit the wide range of species that exist in the wild. Hops become more effective at inhibiting Lactobacillus as the pH of the beer drops, so even if you notice a strong initial fermentation by the bacteria, lackluster souring could be the result of having too high of a hopping rate."
That said, in that same book, some of his sour beers, notably his Flemish recipes, have IBUs in the 20s. I suppose he's favoring the Pedio over the Lacto there but I could be wrong. His Lambic recipe has 13 IBUs.
As for alcohol, I wouldn't worry about it at that percentage. I have a sour that's about 8% and had no problem souring or fermenting. That was with WLP665. And, while I cannot say what strains they used and they are very unlikely to be the same strains you'll have, BFM Abbay de Saint Bon-Chien is a really lovely 11% abv sour. I've had a bunch of strong sours over the year as well.
Here's that Bon-Chien.
http://www.ratebeer.com/beer/bfm-abbaye-de-saint-bon-chien-2012/216852/
I personally wouldn't make a starter. No need. They usually recommend not making one so you don't upset the balance of microbes. Can't say if that's true, but I go without the starter and relax if it takes a day or two to get started.