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F buckets! They are notoriously bad at sealing (which probably explains your lack of bubbling). Replace it with a carboy (glass or plastic)

Yes it will work - but add more hops to the saison half (if doing a single boil, run off the sour half first, then add enough flameout hops to hit 20ish IBU, wait 20 minutes, then run off the second half - that assumes plate or counter flow chiller though).

FYI you don’t have to top off if you don’t want to (top off is only necessary in wood barrels)

Is OP even adding lacto? OP only mentions yeast and Orval dregs - neither of which contain LAB

I’ve used that strain a lot- love it. I think it would work in a pinch, but I don’t think it’s an ideal yeast for that style. Use the VT yeast and harvest the cake for your NEIPA

Fermentis staff told me in 2015 (at NHC) that they were about to increase the reported shelf life to 3 years. I believe all new packets now have this timeframe printed on them. The problem is it can be unclear which timeframe a given packet is referencing (obviously if 2 years from expiration...

Pure oxygen set up

I wouldn't boil it. I'd add some fruit and maybe some Brett.

If primary fermentation was completed prior to adding your dregs, there won't be any krausen (pellicle yes perhaps). If this is a primary fermentation, then you might need to blow off

White labs Brett vials are a rip off - they only contain 2 billion cells (white labs Brett pitch rates are designed for secondary Brett fermentation - which only requires a small amount). Wyeast provides 80 in their Brett packs - so that's a better bet. Or make a starter. Or just underpitch...

I haven't done extended aging on hops, but I have dry hopped Brett secondary pale ales and the dry hop flavor really gets interesting over time in the bottle (particularly for mosaic). It starts out super fresh and juicy (think clean NEIPA) but biotranaforms in the bottle into something really...

I would go for a saison or Abbaye strain, but Chico, UK, or some other neutral ale strain would work just fine as well

Up to 80 should be fine

Sounds like an imperial Berliner to me ;)

Yes, they sell kits for these: http://www.homebrewing.org/Oxynator-oxygen-regulator-and-diffusion-kit_p_1057.html Or you can buy the component parts and save a few bucks...

Don't go past 3.4 IMO for berliners

Heat- chill to 115 and wrap a blanket around the keg to help preserve the warmth. Put it in the warmest part of your house. Hopefully it will stay about 80. (The whole quick sour thing relies on keeping the lacto in ideal growth conditions - which is in the 90-110 range). Make sure your brewery...

Surprised no one has asked yet: did you check the expiration date on the yeast packets? Could be your problem...

Yes, your plan is solid - except pitching pure lacto is better. Mash and Lauter as normal, chill to 115ish and rack into a keg, pitch a 1 L starter of pure lacto culture (either from a beer yeast brand or from your own local brewery), purge the crap out of the keg with co2, hold at 100ish for 24...

Really cool idea! Please let us know how it turns out