Re: WLP 655 Belgian Sour Mix
I found this after I googled it
"A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. Please note: Cultures are for use in traditional "brett" secondary fermentations. Sound sanitation and separation practices should be followed. White Labs assumes no responsibility for the use of this product."
This might be "more suitable" for (p)lambics.
The oud bruin...
"Country of Origin Belgium
Original Gravity 1044-1077
Final Gravity 1008-1016
Bitterness IBU 15-25
Color (SRM) 12-25
Yeast type Saccharomyces, Lactobacillus and acetobacters
Malt percentage 90-100
Alcohol by volume 4.8-8%
Serving Temperature 55-60°F"
Could you get your hands on a few bottles of one you like and dump in the dregs? or, you could try it and see if you like it, it might not be 100% specifically to style but who cares, right?!