That's unfortunate. I just did a wit sort of in this fashion only I did a lactic fermentation. I have a friend looking to do a lacto ferment and primary with brett for a flandersesque red. This may be the way to go instead of acidulated malt.
On the side of acidulated malt souring I did a saison with 25% acid malt. The sourness is there but tasting the warm samples I don't know how it'll be. I am bottling that beer tomorrow and it will be a blended between two fermentations. One got dupont saison yeast and the other got ECY03 which is a brett blend. The two will be blended together for a total of like 9 gallons going into bottles. I hope it's good enough that I won't have a problem with drinking this beer through the summer.
Going through life is hard.
Going through life stupid is harder.