Hey BN Army.
I brewed a Saison back on 9/12 (OG 12.9*P, FG 2*P). Fermentation went great, tasted delicious warm/uncarbonated. Because of this, I primed and racked 2L into a hefty flip top growler so that I could have a taste of the base beer (10/8)
The day we brewed, we soaked some medium toast french oak cubes on some chardonnay... Sanitized the bowl, threw in the oak and chard. and covered with cellophane...
On 10/8, we transferred the rest to another carboy for secondary, added only a few of the chard. oak cubes, and maybe a dash of chard. At that point, we also added Brett Brux.
Now, 10/13, we have a pellicle forming... Needless to say I have yet to brew a brett beer - the pellicle was a surprise to see at first!
Originally, I was planning on moving the beer day 8-10, to leave the potential for a touch of residual sugar for the brett to get started on, and hence the oak would have only soaked for a 8-10 days as apposed to 26... probably a bad call to hit it with that after the extended soak. I tasted the wine it was soaking in, and it wasn't acetic, just very oxidized... we will see how it goes.
I'd love to get the BN Army perspective on the brew, maybe from some people with a ton of brett experience/souring experience.
Regardless... the Brett... it's workin' now.