Nice idea Nesto - soaking in cab would help to reduce any chance of harsh oak extraction (the chunks are almost all raw oak with only a little portion having come in contact with liquid before). It'd also add that little "winey" flavor that Consecration tends to have. Probably not much, but definitely couldn't hurt! That's also a good point on the Roselare, as it is very true that the pedio and lacto will lower the pH slowly stunting the brett until it is no longer active, so wait to pitch the bugs. I pitched a vial of Brett B and Brett L in mine as well, but we have 12 gallons in a barrel right now so wasn't able to separate them out for the brett ferment. Ours is sitting in the laundry room and fluctuates between 67-80F, but a little warmer or colder wouldn't hurt (very temperature tolerable as you had mentioned).
Great idea again on the soaking oak in cabernet before adding. If there are indeed live bugs on the oak that might also give them the chance to begin a colony, so maybe try using a lower alcohol cab (if you can find one) to give them a better chance of survival. Although, I'm not certain how they'll react, so soaking them is completely up to the brewer's discretion. Cheers!
Great idea again on the soaking oak in cabernet before adding. If there are indeed live bugs on the oak that might also give them the chance to begin a colony, so maybe try using a lower alcohol cab (if you can find one) to give them a better chance of survival. Although, I'm not certain how they'll react, so soaking them is completely up to the brewer's discretion. Cheers!