Evan, are you aging in glass or plastic? I don't even think you have any plastic...are you going to use a dowel to allow a little oxygen in there?
Did you make a starter or anything? I'm also trying to look up info on this.
I'm going to hit mine up in a couple weeks. I'm still debating on using Cal Ale first then Roeselare, or just using straight Roeselare to get it more sour.
First off, yes, I do have plastic, but no, I'm not using it here. I may shove a dowel through a bung at some point, but I'm waiting to hear back from our resident sour expert, landhoney, on that issue.
Second, I did not make a starter. According to JZ, it's not necessary. There's no ester production or off-flavors to worry about from stressed yeast, nor are you concerned about lag time. I just smacked the pack several days ago, and it swelled up to full size after 3 days.
Third, I did it per JZ. Fermented out with S-05 (Cal Ale), racked to secondary, and then added the Roeselare. It's not as much an issue of the level of sourness as it is a matter of funk. Think about it...once you pitch the Roeselare, you have to leave the beer on it for quite awhile. Now, the Roeselare has some Cal Ale in it, but not that much...and if you pitch it right out of the gate, it will compete with the Brett. Then, after all is said and done, it will sit on the cake for awhile, and the Brett will eat the dead Cal Ale cells (sort of like Autolysis) over the course of the year. With a normal beer, autolysis will produce nasty horrible flavors, but if the Brett does it, it produces barnyardy, funky characteristics. This is what you would expect from a Gueuze or Lambic, but not from a Flanders Red....FR should be cleaner with less funk. Thus...when you ferment it down to 1.020 or so with the Cal Ale, all the sugar that's fermentable by the Cal Ale is gone, and so the Cal Ale cells that are present in the Roeselare blend never get a chance to metabolize or reproduce because they have no food left. So in the end, the Brett takes hold, and since the Cal Ale hasn't repro'd, there's less funk produced from Brett eating dead Cal Ale cells.
At least, that's how I understand it from the Jiggaman.
Now, if you want a funkier beer (see: Hanssen's), then pitch the Roeselare initially and leave everything in the primary for a year. But you'll be making more of a Gueuze or Lambic than a Flanders Red.