In planning for a sour ale with peaches and apricot, we did a bit of research on the microorganisms typically used for making sours and put together a recipe for a fairly basic pale ale with Saccharomyces, Brettanomyces, and Pediococcus, adding the fruit during primary.
Our local homebrew shop, however, was out of Brett but we were able to pick up everything else, thinking we'd just use the pedio. After some additional research though, it seems that Brett is practically seen as a requirement with pedio due to its heavy production of diacetyls.
Should we hold off on brewing until we can get Brett or is there something else we can do to help limit diacetyl production?
Is this something that could be addressed with a diacetyl rest (maybe in combination with pitching additional yeast?)?