I figured I'd give an update. I brewed what was originally meant to be a Saison with Brett, but the LHBS had a slightly out of date vial of WLP570 Belgian Golden Ale yeast for 1/4 of the price. Since I make starters anyways and want the Brett to shine, I bought it over the Saison yeast. I went with my originally planned grain bill:
8lbs pilsner malt
2lbs wheat malt
2lbs unmalted wheat
8oz flaked oats
OG(1.070)was higher than expected since I got better efficiency with this batch,(still trying to dial in my corona mill)and I took the advise of others with the same mill and crushed till I was scared. I hopped with some hops I already had to target 29 IBUs.(perle, sterling, saaz) I pitched my starter, which included the dregs from a Boulevard Saison-Brett, in the mid 60s. After a couple of days when the krausen subsided a bit, I pitched the dregs from an Orval. It's now been 16 days since brew day and there's still activity. I sampled it today and there is a definite Brett presence there, even though it has a long way to go. I'm glad adding the dregs worked well. Its too early to know if I'll add fruit to this one, I'll just wait and see where it goes as the flavors from the Brett develop. If I do, I'll definitely add something subtle, not overpowering.
Now it's time to brew a sour. I'm thinking of pitching the same yeast(WLP570) with dregs from a JP beer I have and a Lindeman's Cuvée. Any suggestions on different dregs to add instead are welcome.