I have a beer thats been fermenting for about 5 weeks in primary with brett A&C. Its been coming along well but I want it to develop a little bit of the lactic acid, vinegar, sour taste without using bugs. Ive heard that oxygen can cause that with brett, but i am fermenting in a carboy with an airlock. So I'm wondering if when I transfer to secondary I should aerate a little or if that would be too much oxygen. I have also heard about a furniture spindle in the top to allow a little bit of air flow, but Im not sure if I remember right... Any thoughts would be appreciated, its my first all brett beer by the way.