Hi guys.
I'm expecting delivery on a brand new 50 liter (13 gallon) oak cask and I'm thinking of doubling Jamil's Flander's Red Ale recipe, doing a primary fermentation with Wyeast 1272 at 19c (66F), then transferring to the cask and dumping 2 vials of WLP655 Belgian Sour Mix 1 on to it. Then...