Ok this is probably a stupid question and I know this is not to style but......... After finishing reading wild brews today a recurring theme wether al lambic or red-brown is that Brett and the other bugs like a place to live as well as Brett eating the celluloid in the oak. Now traditionally I know lambic is placed in used basically flavorless barrels to age but what if I don't have a barrel could I or should I put oak cubes in with a lambic ? Really more for a home for the microbes than anything else. Maybe like a French light toast boiled like 10 times over and soaked in some wine for a few days. Thoughts ?