Well, my palate at least I trust fairly well. New brewer, but I hung out at a local brewery for roughly a year with a weekly bottle share before starting on my own, which helped a LOT in getting a grasp of what results different ingredients and techniques produce. And... I admit, I like doing wacky ****. My general desire is to brew the sorts of experimental beers that I wish more commercial breweries were willing or able to do (given market pressures). My first beer was a sort of Mexican hot chocolate imperial oatmeal stout with cocoa nibs, cinnamon, ancho peppers, and vanilla beans that I was pretty pleased with.
The blending plan does sound like a good one, though. My main concern is that blending this with anything fermented with saccharomyces will cause the brett to start metabolizing saccharomyces byproducts as happens when brett is used as a secondary yeast, which would give me some unpredictable brett funk (not something I mind, but not what I'm looking for this time) as well as requiring a significantly longer secondary fermentation than I'm wanting this time around. At least from the research I've done, it seems like a 100% brett fermentation can be finished in roughly the same time frame as a saccharomyces fermentation, but as soon as you start blending the two you're looking at a good 4-6 months at least if you want to be able to have any sort of predictable bottle carbing. But again, I could easily be off base on all of this.
