With my recent acquisition of several bottles of Red Poppy, I'm finally ready to make the jump into brewing sour beer. I've decided to start planning for gueuze-blending right off the bat. I'm hoping some of the more experienced sour brewers can weigh in on what I'm planning and let me know if anything sounds like it won't work.
I've already chosen the dregs I want to build my house blend from (Gueuze Girardin, Gueuze Fond Tradition and Red Poppy). My plan is to brew 4 gallons of 1.045ish wort using 60% Pils and 40% torrified wheat, mashed really high (162-164 range). I'm thinking of using US-05 for my primary yeast unless someone has a convincing reason otherwise. Then, starting on brew night I'll be drinking the bottles I want the dregs from and pitching the dregs. I'm planning on using two bottles from each, so by the 6th night all the dregs will be in primary.
I was thinking of leaving it in primary for a few weeks to a month to give the dregs time to grow and start doing their thing, then racking to 4 separate 1-gallon jugs for long-term aging. The first year I plan on bottling 2 gallons, brewing 3 more gallons and pitching the dregs into that. Year 2 I'll bottle a blend of year 1 and year 2's brew's and for Year 3 I'll be able to get my gueuze on.
So, does this sound like it should work out OK? And how vital is oak in this process? I'm on the fence about whether I want to add some oak chips that have been boiled in a couple changes of water to mellow them out a bit. Any other insight is always appreciated. Thanks!