I definitely intend to brew it again, although next time I will sour mash the entire pale portion and let lacto do its thing. I would also add more vinegar to get some more acetic acid flavor. It will lower the ABV some but oud bruins tend not to be a high ABV beer so it's not a big issue. For now I will just blend some vinegar into the glass to get the right flavor. Otherwise I'm happy with the big brett character and the specialty malt flavors.
So looking back, for a six month old oud bruin it isn't as complex as a beer with a long aging process but it is an enjoyable beer and definitely a worthwhile way to produce a brett beer without having to wait tremendous lengths of time. It probably could have been produced in 2-3 months. I will concede that a 12-18 month old oud bruin would probably beat mine in a taste test but it's my hope that next time I do this I can tweak the process and the recipe to make a more complex beer to match the complexity normally found in a more aged version. I'd probably go with more darker crystals to fix the color and some minor flavor issues but for now I'm looking forward to enjoying the 4.5 gallons I have left of this batch. Maybe next year I'll give it another go.