Flanders Red - Sour Belgian Beer

[Crusader-Rob]

Hi All, just racked my first ever Flanders Red over to secondary, and pitched the Brett 650 into it. Very intrigued to see how it turns out.

I tried something slightly different, by fermenting "clean" but the clean yeast was WLP530, which is the abbey ale, so there's some funk to begin with.

Now  I spent some time at the 8wired seminar at the GKBF in chch, for the barrel aged and sour beer talk. Recommendation was to age these beers with oak, to add additional flavours, etc. 

so my question is this:

I've already racked so should I add oak chips in now (Secondary for approx 1 week so far.), and with these oak chips should I soak insomething like Port for maybe a week ,and add? Or red wine or something?

[Paul Finney]

I was going to add my Oak at the end when bottling so i don;t accidentally over oak it by adding too much in the fermenter. 

Or, add the oak a couple of weeks before bottling? If you haven't got any yet, i have some you can have as i dont need a full pack in my beer.

[Crusader-Rob]

Cheers Paul.

I wonder how much I should add?