Yes, I would attempt to get a quicker turnover by keeping the brett / lacto at about 120 degrees for anywhere from a day to three days before then reducing the temperature and pitching the yeast. My real question is, what, if any flavours are produced by the roselare blend of Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, & Pediococcus when they are kept at that temperature for x amount of time.
I made two batches of this last summer, one of which I just kegged and the other I'm waiting another year. I thought it could be neat to try to do a quick version to have on tap beside it. I'm sure it wouldn't be as complex, but I'm wondering if it would still be good.
There are ways to produce sour beer quickly.
Lacto blend + Hornindal Kviek I bottled 3
days after brewing and it's an excellent beer with notes of funk.
Once you add Brettanomyces into the mix, things get tricky (Brett is slow!) but with a fully optimized process you can package a funky sour in a matter of weeks (2-8 weeks) with a reasonable amount of Brett flavor.
This recipe uses a traditional method, with Pediococcus as the primary source of lactic acid and Brett taking months to attenuate. You can easily speed up souring by reducing the hops, down to 0.1-0.3oz. It'll be sour and ready in approx 3-9 months depending on your taste (how much Brett you like).
1oz of hops is way too much in my opinion.
It's the Brettanomyces flavor that really makes this style of beer wonderful, so you want to maximize that flavor whenever possible. Acidity mutes yeast expression, so it's not exactly best to sour up front.
FYI: When kettle souring, you would not want to add anything besides Lactobacillus. You cannot extract good Brett flavor in a matter of days, and you never want yeast fermentation before boiling.
PM me or tag me in a new thread in the Lambic/wild subforum if you want to discuss these other methods as they don't really fit with this recipe and I'd rather not derail the thread entirely.
Cheers