So I am just starting the research and journey of soured beers. I have been reading as much as I can and trying to learn about this subject but there is a lot of info out there and I don't know were to begin. Basiclly I would like to do a Flanders Red style of beer. I have a recipe that I want to follow. My questions start here.
After I brew and pitch my yeast, do I let it feremnt out and then add the bugs, do I add the bugs when I pitch the yeast, or do I rack to secondary and then add the bugs?
What would be the best bug, bugs to add to the beer to give me something in the range of a La Folie type of character. I know Wyeast has the Roeselare blend out and I have purchaesed it but after more reading it seems like it may not be exactly what I am looking for. Again I am so new I guess I don't even know what I am looking for.
Any advice would be wonderful.