I was thinking about brewing ~6 gallons of either all lacto, berliner style ale or a mix of lacto and brett. I would let that age and sour then pull as many gallons as I need to blend with different batches. The idea is to be able to brew a batch, and instead of fermenting that with lacto/brett, I could split the batch and have a portion as the "normal" beer and another portion soured. Also I would have a bunch of sour ale to keg/bottle at various stages in its maturation. It seems it would also be an easy way to specifically tailor the sour character of a batch.
Am I crazy, or does this sound like something that could work for its purposes?