Ok, so a bit more searching and reading posts here and on interweb. As far as I can tell micro-oxygenation is recommended (but optional) for the De Bom blend in order for the Brett to create some ethyl acetate. As far as I can tell it is not really needed for the beer to finish out. More importantly for the Oud Bruin blend, nowhere is it even recommended. Doing so would likely lead to some acetic acid production from the Lacto Brevis which may or may not be desirable. Depending on what your making It seems that the two blends are getting lumped together in the "fast souring genre" where the assumption is that micro oxygenation is needed to wake up the sacc and finish it off (I certainly assumed and made reference to that). But now I don't think so.
I think I should just let it ride to get it to be sour in the 6-8 week timeframe as stated. (I pitched more Lacto Brevis to speed it up). If I can make time I'll try to seek clarification from Wyeast.
From:
http://www.wyeastlab.com/3rdQrtPC2014acv.cfm
3209 Oud Bruin
· Keep IBUs low (<15 IBUs)- Although the bacteria cultures have some hop resistance, we want the cultures to become quickly established in the fermentation for rapid acid production. Raising IBU levels will increase inhibition of the bacteria cultures and slow acid production.
· No O2 at inoculation- Once again, we want the bacteria cultures to become quickly established in the fermentation for rapid acid production. Raising O2 levels will increase inhibition of the bacteria cultures and slow acid production.
· Temperature (80-85°F)- The bacteria cultures perform better at warmer temperatures. Just like increasing IBU and O2 levels, decreasing fermentation temperatures will slow down acid production.
· Oak- This culture is designed to produce a drinkable beer in 6-8 weeks so it may be desirable to add oak during micro-aeration. Another method is to create an oak extract by boiling oak in 500-1000 ml water for 15 min. Once cooled, this can be dosed into sample volumes to determine final dosage rate for beer.
No where is micro oxygenation mentioned for this strain.
Anyway thought I'd post this up in case anyone else was thinking the same.