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!
Not trying to attack dude, just providing counterpoints to your claims and asking questions. I also provided a few places for you to check out to help in making a great Flander's Red. Raj Apte's oxygen permeation research was published in Wild Brews, and his designs for replicating Rodenbach are on his website. Michael Tonnesmeire has tried his methods a number of times, made changes, and has all his data and trials online. Jamil does it completely differently, so if you don't trust him (which is fine), then try the other two.