The sacc strain I picked up from the bottle of South Austin Golden Ale did a great job of fermenting the beer and leaving behind lots of good esters to work with the souring process. The beer went into the secondary at 1.007 so there's still some food for souring. I may add some maltodextrin along the way to add some extra food. I'll just have to see how it progresses.
I'm glad I was able to get a good amount washed out of the yeast. It's definitely a new favorite Belgian strain in my house so it will get added to my frozen yeast bank later this fall along with the Dupont strain I cultured and 3711 I plan on culturing out of a bottle of Jester King. I need to email the brewery and ask if they will disclose the identity of the strain.