As to other peoples' recipes I can only say that many of my fellow homebrewers use them (including Jamil's, and as you say, they are usually underattenuated.) So I do have a basis for comparison. I never said Jamil needed to prove anything. Merely that he isn't fully trusted.
As to the Flanders Red. I have been researching mostly the professional literature, reading (and re-reading,) "Wild Brews," and chasing down home brewers (those within reasonable range) who have made some for a taste test. I've also been looking at (and pricing) barrels of various sizes from various sources. I never said my research was comprehensive or exhaustive, which is why I asked the questions I have here. For me it's not enough to make something similar to a Flanders Red. I won't accept anything less than awesome. So I take my time, try to nail down all the variables and then go for broke. And broke, it seems, I will be by the time I'm finished with this particular project.
Not only does it seem I will need to purchase and fill a large barrel, I may have to build a small flash-pasteurizing unit to provide long-term bottle stability.
So enough of this. Everyone here seems more interested in attacking than helping with useful information. I'm done!
