How are you planning on aging this? I was turned off from the idea of doing a Flanders since I thought I had nowhere to store it for aging, but Wild Brews says that they age in oak at up to 90*F. 90*F I can certainly do... My garage holds about that temp all summer long. I'm thinking a 15 gallon food grade barrel, fill it this year to start and then blend 5 gallons into it each year thereafter.
I'll be bulk aging in glass with an oak peg jammed into the mouth of the carboy. Raj Apte has determined that this allows for micro-oxygenation to give an acetic edge as well as providing carbohydrates for the Brettanomyces to chew on during the 12+ month aging. The krausen hasn't falled yet in primary; when it does, I'll rack over.
Do you mean the oak chips, or the oak peg in the stopper?
Either or, actually. From my understanding, the chips will provide the oak character as well as carbohydrates for the Brettanomyces to chew. After 18 months, there won't be any chips to speak of.
Do you mean the oak chips, or the oak peg in the stopper?
I chose Oak cubes for the Flander's Red i did last June. It is still looking ugly but I hope to be able to bottle it in a month or so. I have another pack of Roselare ready to go for a Flanders Red or Lambic and I hope to use the same carboy to keep the bugs isolated.
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