Tasted it and it tasted like a fantastic flat English Brown, what I had originally wanted, but now kinda disappointed. I went ahead and pitched some Cantillon dregs and a vial of WL Belgian Sour Blend, we'll see what happens
The beer is coming along nicely. The smell is already that of a good Belgian lambic or sour barley Grand Cru, the flavor is lagging a bit behind. I don't think that much of the enjoyable cider vinegar flavor or acidity has quite developed. I figure I will let it go until October and then bottle condition it.
I did the same thing with a SMaSH that got infected due to a dried out airlock. I was going to dump it but my fiancee made me keep it so we added 3lbs of raspberry puree and Wyeast lambic blend and its been sitting for about 3 months now. Haven't tasted it yet but I might in a month or so.