So, I have a lightly hopped wheat beer that's been kegged/carbonated for awhile now that I'm not really happy with. I've recently discovered sour beers (thank you RRBC) and was wanting to experiment a little. I have some sour dregs I was wanting to play with and am wondering if I can pull out the beer from my keg and pitch the dregs into a carboy with the beer. Given some time (no rush), will the beer start to take on a sour characteristic I'm searching for? I was planing on bottling afterwords (hence the reason for not leaving in the keg.)