OK, for those interested, here's what I'm doing now, I racked half of this off the fruit and left the rest, I'll be feeding both of these with some new brown in the future. Here's what it looked like before I mixed, let settle, then racked 1/2.
Here's what it looked like while racking:
Racked into my new old guinness fermakegermentor:
This is getting real complex flavours now, still not as sour as it was initially but is coming back. Note that half the grain bill in this was brown malt, I believe 14lbs brown and 14 lbs pale if I remember right.
I may add some more fruit to the half I racked off, depends on how it progresses, right now you can still taste the peach, it's subtle and may go away completely I'm guessing?
Also I plan to infuse some oak in some way, when should I do this? For how long, I believe flanders set on oak for a long a$$ time? Does it matter if I just throw some oak chips in? or a dowel? Do I need a barrel? Is there such a thing as using oak tea? Any comments are appreciated.
Brew on my friends