Haven't made wild ales in quite a while. Getting back in the saddle. Critique on my process would be appreciated. Wild ales & Saisons with Brett Primary with Sach Trois or Saison yeast, depending on beer, x1 month. Transfer to 5 gal oak barrel with Brett blend x1 month. Transfer to keg and let condition horizontally x3-4 month (or to taste), possibly with some priming sugar if there is no residual sugar after the first two months. Then bottle. I realize primary isn't really a month, but I will only be brewing once a month, and don't mind letting my beer sit in the primary vessel x1 month to clean up, for logistical purposes.
This should work. Out of curiosity, what is your reasoning for not leaving the beer in the oak the entire time after your initial fermentation?
Too much oxygen ingress. I don't want any acetic acid formation. From my understanding the small barrels are notorious for this if aged too long. Barrel here is just to inoculate with house culture. Every batch I plan to add some Brett dregs to, from commercial beer.
