When to add the Roselare definitely depends on how sour you like your beers. I direct pitch the Roselare blend into my Flanders and the sourness is perfect for me, but if you want it bit less acidic for the first go round pitching a pure Sac strain would probably be a good idea. Same thing with the mash temp, the more residual sugar after primary the more sour the beer will eventually be, but you definitely need something for the Brett and bugs to chew on for a while. As for the oak chips, you should leave them in the whole time. My last batch I used 1 oz of heavy toast French oak cubes for just the last 8 months and any oak character is muted if detectable at all. As the other posts suggest, don't oxygenate. More oxygen means more acetic acid, which you need, but if you get too much you might be brewing vinegar.
I've been thinking of brewing a Flanders Red as my first sour soon myself. How do you get that deep red color?
10% is a lot of special B, especially with 40% Munich and 10% Caramunich, assuming you want a pure red. I think that bill will get you on the reddish-brown side of things, which is what my last Flanders was, and it tastes really good but its not "red" per se. Cut the Special B to 5% and you'll probably still get good flavor and preserve the deep red color.
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