So I checked on the base beer for this project, which I assumed was not going to get funky or sour. To my surprise, on Saturday I noticed a pellicle beginning to form. This morning it was thick and full of bubbles. So the probiotic blend must be some slow but persistent bacteria and yeast. So since I have good activity there I don't want to complicate it by adding the side sour wort. I want to let it ride and see where it goes and how much longer it takes to dry out.
Since I have the sour wort free I decided I'll make a simple blonde ale sometime soon and toss in the sour wort to the boil. Then I can compare the blond and brown ale and see which I like more to determine how, if at all, I'd want to reproduce that sour beer. The sour wort smells strongly of diacetyl but it's developing a bit of funk. I went ahead and capped the bottle I used as a fermentation vessel to keep out extra air. What's interesting is the bottom of the bottle has a thick white layer. It doesn't necessarily look like trub, it has an appearance more like the mother in vinegar. It is thick, white and somewhat disk-like. I'll want to keep whatever is in there and feed some more food when I decant out the soured wort.
Although it's not what I intended for this project it's definitely given me something interesting to work with.