I just brewed the Flanders Red from BCS. I fermented the primary beer with a vial WLP001 and as activity slowed I racked to secondary, added the oak cubes, and the Wyeast Roselare blend. My questions is which airlock should I use? Right now I'm using a carbo cap. Is this ideal or should I stick with the airlock and top off every few weeks?
I got a really good feeling about this beer,

Thanks a bundle

I will either use the orange carboy cap/airlock method or a stopper/airlock method both with good results. There seems to be minimal, if any acetic acid production while still allowing enough oxygen permeation. Be patient, and forget about it. If you like SOUR beers then pitch some interesting dregs of lambics/gueuze that you enjoy for more complexity.

Some have reported that the pressure can build up (slowly) and pop the top off the cap. Have you ever experienced this?

I've been using an airlock, even after 6 months, there's still the odd bubble coming up, so there must still be some pressure building... possibly a pretty minimal amount.

Err, obviously, you have Brett fermenting the last of the the various sugars/cellulose in the beer, so you would expect a few bubbles. The Brett acts very slowly, which is why Lambic brewers do a turbid mash, so there is plenty of food for the Brett. In a Flanders Red, however, you are looking for more Pedio/Lactic character and less Brett, so you really want something a lot more acid than a Gueze. How to get there without a wooden barrel is still a topic of much debate. It's not so much about the Brett as it is about the acid and oak character. Almost impossible without a barrel.

Never had a problem with this whatsoever. The airlock will allow any CO2 produced to easily escape. Since temperatures fluctuate where I store my sour beers I see pressure changes as the seasons gain and lose warmth.

What is everyone's opinions on White Labs Belgian Sour Mix vs. the Roselare? My LHBS only carries White Labs, but everyone is always gushing about how awesome Roselare is. And almost every time you see a recipe for a sour, it calls for Roselare, not White Labs Sour Mix. Has anyone used both and if so, how do they compare?

-Adam

Primary: summer wheat (attempted Oberon clone)
Secondary: Berliner Weisse, Jamil's Oud Bruin
Bottled: Cream Ale, Hard Cider

The sour mix is a great blend that will kickstart your souring attempts with a solid blend of bugs. When using either the Roselare or WL sour mix I have found it useful and almost necessary to augment the beers with the dregs of some commercial sours to boost the complexity and acidity that the yeast blends (Roselare and Sour mix) may struggle to produce enough of.