So I've been playing with the idea of brewing a sour apricot saison and have cobbled together this recipe: https://www.brewersfriend.com/homebrew/recipe/view/998461/-the-bear Now bear with me here, I've never done a sour beer and want to keep it simple. I plan to get my Saison yeast and Brett in at primary fermentation and keep it in a dark warm place for 9-12 months. I also plan on adding apricot puree 1 month before bottling and likely adding a bit of US-05 to help with bottle conditioning. Now tell me if I'm being silly - any and all advise is appreciated. Thanks in Advance!!