I agree, it was too big for the style, but it's a unique way to get that sweet/sour balance in a beer without resorting to using lactobacillus (Which I don't really care for)
Next time around I will try it with "only" 16lbs of Maris otter (vs. 20) to bring out more of the Brett character.
I have 6 bottles left and I will enter 3 of them in next years NHC under 19A - old ale...
Oh, and yes, I did throw the dregs of this yeast on top of a gallon of Russian Imperial Stout, and I do not recommend it. I can understand why there are no sour stouts around. The combination of lots o hops, sour and roasty notes is not good. Blech.