Bellmer wrote:brewinhard wrote:The oak is up to you... Many styles of sour beers (flanders red, lambics) are in barrels their entire aging time so you could transfer the oak as well. I would just leave it all right where it is and MAKE IT FUNKY!!
What he said. From what I understand, ferment it out in primary as normal, then transfer it onto bugs and oak.
Weeeeellll, here's the thing.. I need to use the 5G carboy for my next "real" batch of Flanders Brown. I bought a 3G glass carboy just for this batch, so it's gonna get moved once more. Then I'll set it in a corner and forget about it.
