Rolly you are in the same position as I am. I only brew once a month, but wanted a way to experiment with sour beers. My sour pipeline has started and it is really great to have a gallon of sour beer a month. It is just enough to bottle about 9 - 12 oz bottles. So this allows you to try these beers over time. Just be careful with hoarding, which I'm getting to that point right now. You find yourself saying this beer just has the chance to be so much better in a few months or a year.
One thing to think about is that a lot of these dregs do have a good amount of Sacc yeast and should ferment just fine on their own. I recently have been making 4 - 6 oz of starter wort to dump into the bottle to get the dregs going before they are dumped into the 1 gal jug (Flame the lip). For example, Jolly Pumpkin dregs have WLP530 yeast and were active in 24 hrs. Also I have found using non-neutral yeast like Belgian yeast gives far more complexity to sour beers. It has to do with the esters and acids changing over time.
If you add the dregs after primary fermentation you will have a more difficult time getting sourness. You will probably get enough funk over time, but not much more than a mild sourness. You can add fruit or maltodextrin to feed the bugs to produce more sourness.
This blog article by ryane is very helpful for producing good sour beers. And you will have several batches so blending is a real possibility and has made my sour beer much better.