Ok so I'm a pretty expierenced brewer as far as standard beers are concerned. Now when talkig about sours I'm kinda flying blind but , after a lot of communication with Wyeast and reading themadfermentationists site for awhile now I have decided to make the leap. I'll be making 2 sour beers at once due to the amount of time to make these. I'll be making a Straight lambic as well as a flanders red. I'm going to be using wyeast lambic blend for the lambic (obviously lol) and Rosealare for the FR. The recipe is not really a concern for either but the fermenting schedule and procedure is. I keep on hearing about furniture legs or dowels which make sense as it will allow a small amount of oxygen in I believe to allow aceobactor to grow but stay in check. My question is this what do others use the dowel method with a bung- furniture legs- or nothing at all? Finally where can I get these ? I'm assuming noone is buying a new kitchen tabl and cutting the legs off so there must be a source for them. THanks for any inout and advice !!