Thoughts on souring small batches

I was sitting here thinking that I would like to know what an aged, sour pale ale would taste like. I was wondering on thoughts about when racking to secondary, racking off a half gallon into a growler and re-pitching with brett or maybe the WL belgian sour mix. I even thought of adding a small piece of oak and then setting aside for several months. Maybe even trying each separately and one sample with both. Any thoughts on whether or not this would be worth it at all. If it helps I'm expecting a FG of 1.016 on the beer I'm brewing now.

Any sour experiment sounds good to me. Either use straight Brett or an all-critter blend (I wouldn't add more sacch at this point). However, I don't know a thing about Brett pitching rates.