I've never used Faro dregs. My logic is that I would want older bacteria whose complexity has matured a bit thus expediting the road to funkiness in my sour creations.
However I would reconsider if they were Cantillon Faro dregs.
Primary: Saison w/Dupont strain
Secondary: Belgian Pale, Saison d'Lupulin, Farmhouse IPA
Kegged: Saison d'Lupulin
Sour Secondary: Cabernet Oud Bruin, Sour Cherry Oud Bruin, Sour Ale base, Kriek, Wild Night, Wild Night w/Blueberries, Wild Noel
Sour Cellared: Cabernet Lambic, Wild American, Merlot Lambic, Namaste Golden Ale, Saison Twenty-Three, Spring Equinox Saison, Belgian Pale, Orval Clone, Chardonnay Saison, Sour Cherry Saison, Cabernet Flemish Red, Bordeaux Lambic