I pitch 1056, underpitch, don't use O2, ferment cool, underattenuate. It takes as long as it takes to stop. i mash high for 60 minutes. There is a brett strain or two in the blend, so it will chew up some stuff the sacch doesn't.
I leave oak chips in the whole time, 1/2 to one ounce is enough for me. For extended aging I age in glass and use a silicone bung, it lets in some air but not too much. Do not add O2 after pitching the blend. There will be enough, and it's going to age for a long time so dont rush it. I age it around 60-65F.