I'm planning to start my first sour (woohoo!) next weekend, but wanted to check with everybody here to figure out the best plan/logistics for the aging process. I'm using the Flemish Ale Blend and plan to pitch that vial for the "primary" fermentation and leave it on the lees until the pellicle drops/after around 12-18 months or so without transferring to a second vessel.
When should I add oak to get the nice barrel character? When I start the fermentation or wait a few days/weeks? Should I use oak cubes or the chair leg trick I've seen (the major advantage to the latter method would be microoxygenation throughout the ferment/souring process)?
Any other thoughts on the process of making sour beers generally? The plan is to just leave in a closet at a fairly constant temperature (65-75) until it's ready for packaging. What advice would you give a newbie to prevent screwing things up too terribly? Thanks!
When should I add oak to get the nice barrel character? When I start the fermentation or wait a few days/weeks? Should I use oak cubes or the chair leg trick I've seen (the major advantage to the latter method would be microoxygenation throughout the ferment/souring process)?
Any other thoughts on the process of making sour beers generally? The plan is to just leave in a closet at a fairly constant temperature (65-75) until it's ready for packaging. What advice would you give a newbie to prevent screwing things up too terribly? Thanks!