The beers were put in the barrel at the end of April 30, 3015.
There has been little to no development in sourness since the beers were put in the barrel.
Man, that is one Futuristic Brew!
As the beer ages in the barrel, micro-oxidation should occur over time allowing more acetic character to be created which could enhance the sourness in a positive way. So, maybe time will benefit you?
You could go through with the pedio pitch, but by the time it starts to get going the gravity might be worked down even further by the other micro-organisms not leaving much in the way of residual sugars for the pedio to work on. Just a thought.
If it were me, I would probably just give it more time and see what happens. I bet it will continue to sour more, just slowly. You could also try adding some boiled maltodextrin to the barrel along with your pedio pitch which only bacteria and brett can consume which could lead to additional sourness down the road.