I have a Bruin that has been souring for 4 months total now, 2 of those months at 65-70F, 2 at 80F. I tasted it the other day and it tastes very much like Rodenbach Foerbier, the unblended, unfiltered aged version of their beer only found in Belgium. It has a fairly harsh acidity to it, but in a pleasant way. The pH meter read 4.3, though I don't fully trust the device.
Question 1: When should I add cherries to it? My Wild Brews book recommends adding it at 6 months, but it also says that you want to mix it with a 'soft' beer, which makes me afraid that it becomes too acidic.
Question 2: What is a good fermentation container? Is a regular glass carboy not a good choice? They say plastic buckets would be convenient due to open mouth, but allow too much oxygen permeability.