What to brew?

It has been three weeks this week since I have brewed and I am planning on doing something this week. Several options include...
A Belgian style wit. I wrote the recipe for this months ago, and I am planning on using Unibroue's yeast which is one of Wyeasts' VSS strains this quarter ending with the month. I have had several commercial white beers lately and would like to do my own take on the style.
Rebrew the Grisette. When I was bottling I had one bomber that only got ten oz or so. I opened it up and the beer inside was completely different from the rest of the batch. Slightly tart (owing to the acid malt and...) as well as infected with Brettanomyces. I use infected in this beer, because I did not want or add brett as I have to others. Anyway, it was really good! I would simplify the grain bill, taking it down to just pils, wheat, and acid, and ferment with 3711 and brett l right from the start. This seems like something I would like more than the wit in the end. However, I would guess that Wyeasts' VSS strains for the next quarter will include at least one farmhouse ale strain which may be good to use as well.
Rebrew Back Door Beauty. This ended up pretty good I would say. In fact one of my coworkers last night said it was the best home brewed beer he had ever tasted! However, it didn't end up as I planned. This time I would let the sour mash go for two whole days before continuing. Now that I think about it, this will not be an option since I would have to buy the grain today to start the sour mash tomorrow, and due to weather I will be taking the bus in.
I would like to do the wit, but at this point I am thinking I will redo and change up the Grisette.