Here in a week or so I will be attempting my first Flanders type sour beer. I've read that Rodenbach and Petrus aged pale both age on oak, so I would like to try my hand at that as well. Since I will be using oak chips I won't have the luxury of keeping the beer on top of them while the (presumably year long) fermentation happens. I am wondering what's the best way to oak my beer - I've heard that if you disturb the pellicle it can take months to reform. Is this the case, or can I just yank it out after I've oaked it long enough? Thanks for your input!
Edit: I'm going for a really sour beer so I'm just pitching the Roeselare blend in without a primary yeast like Cal Ale
Edit: I'm going for a really sour beer so I'm just pitching the Roeselare blend in without a primary yeast like Cal Ale