Couldn't find any discussions or articles relating to this. I will be making my first sour (Flander's Red) using WLP665 (similar to Wyeast roseleare) and will be pitching 1 vial for primary. My target OG will be 1055. Since 665 includes saccharomyces, it seems like a little oxygen is needed for primary fermentation. For normal beers I use pure O2. My options seem to be:
1. No O2
2. 1/2 the amount of O2 that I would normally use
3. Full amount of O2 I normally use
What is the consensus?