Have had a Flanders Red with WLP-665 going since last December (9 months)...I went to replace the Angel's share today and got a noticeable pop when I removed the bung from the barrel...good sign? Brett/Bugs finally taking off? Guess I should taste it, eh?
I also have a Flander's that's been around for about that long. I tasted a couple weeks ago - oxidized, papery. I haven't dumped it yet, but that's where it's headed.
My guess is the CO2 made positive pressure and loosen the bung, but that's an engineers guess not an experienced brewers.
I don't think I've EVER bulk aged any of my beers. They go in a bottle or a keg and I let them do their thing. I'm always nervous about a bung coming loose or something.
I didn't want to bottle too early and I have been reluctant to devote a keg to sours. That's probably going to change!
I know Flanders Reds don't normally have fruit in them, but I just ordered some tart cherry juice concentrate that I will add when I rack out of the barrel in a few more months (when I run out of makeup liquid). Have not had any oxidation problems so far, but will probably drill out the barrel bung and add an airlock so that I sleep better : )
