Originally Posted by austinb
Wow, huge difference from the previous taste just a couple months ago, it's starting to get noticeably sour, maybe about 3/4 as sour as regular rodenbach and it tastes great even flat!
A lot of Commercial sours are served flat straight from the barrel. A traditional Lambic is not carbonated (I know you are doing a Flanders).
Generally Sours are not oaked. They are fermented in used oak barrels, but they don't impart any oak flavor.
Oak if you want. I'd suggest the used oak so it doesn't get over-the-top. The bugs tend to hide out in the oak (some say it is food for the Brett. When you come to bottle the beer, toss the cubes into another beer to help with souring.
Sounds like you have a good sour coming along.