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that's a great idea going on the cubes. I hadn't even thought of that and was just going to go with the regular chips. Has your beer had enough time to get a decent taste off of it and see if the brett l alone provided enough funk?

since the Roselare seems to be gone or very old if you actually find it anywhere, does anyone have any suggestion of strains that might add a nice medium tart and sourness to something like this?

if you're using roselare, you will want to pitch that into primary. it is a blend of everything you will need that is designed to work from primary on. if you were adding you own bugs, you would primary with a different yeast and pitch the bugs later.

you may be completely right. I haven't wood aged a beer more than a week. My 6 gallon batch of vanilla bourbon porter gets about 5oz of wood. I was somewhat guessing somewhat using reasoning to figure on 1oz for 3 gal. Perhaps .5 oz would be more than ample for a 3 gal batch that will easily...

So I'm in the early stages of planning out my first jump into the wild arena. My thoughts are to go with a lighter white type of beer with a wine backing and a heavy souring element. I'm wondering going with the roselare blend (mainly for it's ease of use) would be right for this application...