Oops forgot to report back... I brewed this last December and recently bottled half the batch, overall I was satisfied with my first go-round. It's hugely tart but also gives off some nice aroma and character -- I happened to have some Petrus Aged Pale (also very tart) and tried them back to back and frankly I thought this blew the Petrus away.
The other half of the batch I moved to a 3g carboy for further aging, nice pellicle formed. I'm gonna let it go for another 6 months or so and see how it changes, hopefully draw out some more of the Brett "funk" to complement the intense sourness. Or maybe the Lacto has simply dominated and it just gets super super sour, we'll see. Perhaps I'll blend it with a young brown ale or something. I like having the smaller carboy as a blending/aging option.
Oh and I followed a similar recipe -- again using only stepped up JP dregs -- on another batch I brewed on 9/2/13. I kinda want to experiment to see how quickly I can turn around half-decent sours. So for example, if I can get a consistent result after 6 months, I'd brew a new batch every 3 months to keep a decent rotation of sours going (while still splitting batches for further blending/aging).
Overall I just want to give a shoutout to you bassbone for inspiring me to start down this path. I think the next time I may pitch with one or two of the Wyeast brett strains just to see the difference as it ages