Despite the popular advice (that I agree with) to use Wyeast 3711 to get past a stuck fermentation I went the sour route. I did this because I was too lazy to take the 45 min drive the LHBS and spend another 6 bucks on this most likely doomed beer.
I transferred this 1.027 gravity beer out of the corney keg and into a glass carboy. I dumped in the dregs from a Cisco Lady of the Woods (American Wild) and the dregs from a Green Flash Rayon Vert (Brett Finished IPA). 2 weeks at 75 degrees and this beer now has a white film on top and tastes quite sour! I didn't take a gravity reading, but trust me, these sour bugs did their thing, even after sitting in my fridge for a few months!
Now, the most important thing - taste. I can't decide if I actually like it. I really don't have a base to compare it to since I've never had a sour/wild stout. Up front it tastes sour, similar characteristics to the Lady of the Woods, not too complex yet but it's young. I don't taste too much of the Brett, but I expect that will increase with time. On the back end I taste the roastiness and some of the other typical stout flavors, but they feel much different without the supporting sweetness and heavy mouthfeel.
Yes, it sounds strange, but I can't say that I dislike it. Definitely better than a sickly sweet stout, and I think it will become very interesting with some more time.
Here is a brief summary of what happened to this beer.
Brewed on 12/17/2012. Partial Mash @ 153. 1.074 OG
Bottled after 4 weeks primary
I realized the gravity was 1.030 AFTER bottling
The next morning flushed a Corney Keg with CO2 and carefully opened and dumped all of the bottles into the keg.
Over the next 4 weeks I tried adding London Ale yeast (from a beer that just finished fermenting) and tried raising the temperature to the low 80s for a week, but the gravity would not drop below 1.027
Transferred from keg with CO2 pressure to Carboy on 2/16/2013 (8 weeks after brew date, 4 weeks after keg). Pitched brett dregs, and other wild bugs from 2 commercial beers.
3/2/2013 (2 weeks after bugs) - noticeable white film, strong sour taste.
The important thing to note is that I don't taste any oxidation yet, despite bottling, dumping and transferring a few times. So it is possible to save a bottled beer if you're very careful and use a CO2 flushed keg.
Will keep this thread posted on how it goes.