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There are places online to buy smaller barrels made of white oak and toasted. I have one from http://www.oakbarrelsltd.com/ and I use it as a secondary, works great! http://www.thebarrelsource.com/ is another place i looked before I purchased

You should move to secondary (if at all) once the bubbling/fermentation starts to taper off. For beers under about 1.060 OG you don't really need to move it to a secondary, you can just let it finish it's fermentation and conditioning for 2 to 3 weeks in the primary and then bottle or keg.

I have used 3711 a few times and for the first few weeks it can be a little rough around the edges, and yes a touch bitter. I have found that a few weeks in the bottle has remedied this taste and my beers have all been wonderful. As far as sulfur, IDK, I've never smelled/tasted any in my saisons.

i have done this for 3 batches of my beer, all have had healthy fermentations and reached their target FG. I have read the entire paper writen on this (it was a Master Thesis for a brewing student and conducted at NB) and it is quite interesting, you can find it if you google it. I would...