I have two flanders reds going. One I did about 10 months ago with Roselare. I had it on the yeast cake for 7 months before transfering to secondary onto 1 oz. of French oak cubes that I boiled for 30 minutes. My thinking was, I wanted a bit more Brett in the finished product and that is the reason why Lambic brewers allow the beer to sit on the dead yeast for the entire fermentation. That one is starting to get nice and sour and is really coming along. Check it out HERE
When I transfered that batch, I brewed a new batch to put on top of the yeast cake as I heard that Roselare blend gets more sour the more times you re-pitch it. That one HERE is 3 months old, still on the yeast cake, and certainly progressing faster then my first batch!
Did you brew this? How's it going?